I'm very fussy about butter and I leave it out of the fridge. Even though I can (with great discipline and patience) spread cold butter, it takes too long and I like to use loads of the stuff, so it's just not going to work.

I get a salted Normandy butter (Lanquetot - if you like salted butter and can find it, try it and you'll never touch cheap butter again) that comes in a pottery pot with a plastic lid that seals over the top. It stays in the cupboard and gets replaced once a week with a new pot whether I need to or not.