If you're in the northeastern US, you might be able to find Amish butter. By mass it's cheaper than Irish, and I can't tell a difference in taste or texture between the two. I definitely can between either and regular stick butter, though - I won't use that in sauces any more.
I'm in the northeast and I've seen this in grocery stores and bought lots of it. I'm not convinced it's 'Amish' in any real sense, though: I switched from Kerrygold to it, and found it basically good but really salty. Ended up switching to Cabot, which is also regional. Maybe I'll go back around to Kerrygold for good measure :)
Pretty much all I use butter for is omelets, but that's every breakfast.
If you're in San Francisco, try buying a block of butter from Daily Driver on 3rd St in the Dogpatch. https://dailydriver.com/
The owners own a creamery up in Marin, and they make their own cultured butter in house. At $14 for an 8 oz block it is much more expensive than the stuff at Safeway, but it has a totally different taste.
On the west coast, Straus butter (and other dairy products) are pretty easy to find and I think they are quite good. Their butter is high-fat, but it isn't cultured - locally made, cultured butter seems to be a niche for small craft producers and is harder to find than the European imports like Kerrygold.
