Butter Refrigerated or room temp?

Been using Kerrrygold butter for the past couple of years, keep it in a tupperware bowl in the fridge. Problem is the stuff is hard as a rock, can't spread it on my cornbread or anything for that matter.

Is it going to kill me if I left it in a covered airtight container on the kitchen counter? Where do you leave your butter?

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Butter Refrigerated or room temp?