Is it cultured butter?

I called the person I got it from. She is a Dr. and the person that introduced me to all this, She laughed and said that she should have warned me, The butter can smell a little "gamey". She said it depends on what the grass is like that the cows have been eating. Well, after I set a small tub on the counter over night I noticed it smells a little like cream cheese this morning, but not offensive. I tasted it, and it tasted better than yesterday.
My daughter came to pick hers up and had no problem with it at all.
I don't know if it's cultured. Perhaps that has something to do with the lack blandness I was expecting.
Maybe the Dr. doesn't know. She told me it will last a few weeks.
I'm still cautious but willing to experiment with it.

I've found that most of the raw butter I've bought has been poorly made. In order for butter to remain chemically stable either in the refrigerator or (for awhile) at room temperature, ALL the buttermilk has to be removed. Even newly made ultra-fresh butter will smell "gamey" and taste "spoiled" if there is still buttermilk in it. The buttermilk is an agent of the decomposition of the butterfat. I've had poorly made tubs of butter spoil in only days.

Making butter is a matter of churning at the proper temperature for the proper length of time for the requirements of that particular batch of cream. Just because the butter masses up doesn't mean it's done. Unfortunately, natural butter is so rare that many people don't know what it's supposed to taste like. It should have a mild, sweet taste.

I've only found 1 farmer in my area who makes good butter. He also makes cultured butter, which is churned from sour cream. It has a "riper" flavor and is more flaky in texture. Cultured and spoiled are two different things. I personally would not eat spoiled milkfat 

We prefer ghee over butter, but ghee is not raw.

van, at this point i mainly depend on raw butter (not grass fed) and i know that animal fat will be more superior than that. i am trying to save some money to get organs and other things from the web you recommended. also, rawzi, is a great help for me. thanks to all my friends.

    I have goat butter.  It's very white colored; because goats make Vitamin A better.  Have you ever separated goat milk from its cream?  You need some special implement, unlike cow.  Has anyone made goat ghee?  I don't know if it's possible.  I too do not plan on making ghee again.  I made that years ago from cow.  Would goat ghee still be golden colored like cow?