I'm a retired chef and I'm still trying to visualize "buttered cheese." Makes me feel kinda goofy . I mean, do you just eat cheese and butter in the same mouthful or do you use a food processor or grater to mix them like pimento cheese? I'm really having a "duh" moment.

After you share your method and since you seem to really understand the science side of this, doesn't the addition of the butter also lower the insulinogenic effect of the cheese?