I tend to buy unsalted, but sometimes do buy salted and haven't noticed that much difference. The latter has a longer shelf life (why they do it to begin with), and if I baked a lot, I'd stick to unsalted period. But, in fact, probably like most of us here, I grew up on margarine and it didn't kill me or my taste buds, and it took awhile to learn to like the real thing (and much of my family still prefer margarine). I also chime in with preferring salted when I'm just "buttering" something (as opposed to cooking with it). I guess I'm not a super-taster, because I can buy butter fresh from the dairy (I live in cheese-land, spitting distance to WI, but NO IL has a lot of dairies and cheese factories as well, and most of the latter sell fresh from the farm butter), and still haven't noticed such a huge difference in flavor. Butter also freezes very, very well (there are only two of us, so usually I buy a pound and three sticks go into the freezer right away).