We like to keep our butter at room temperature.
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. The base holds water, and a cup holds the packed in butter which also serves as a lid. The cup containing butter is placed into the base, where water creates an airtight seal that keeps the air (and thus oxygen) away from the butter so that refrigeration is not needed, and the butter can be used in its soft form. This method will keep butter for around a month provided it is kept at temperatures below 80 °F (27 °C) and the water is changed regularly. The French butter dish design is thought to have originated in Vallauris, France. Vallauris is known for its pottery crafts. Others speculate that it was created in Brittany, or Normandy—both known for their butter production.
They go by many names "French butter keeper", "French butter crock", "butter crock", "beurrier à l'eau", "beurrier Breton", "beurrier Normand", "cloche de beurre", "pot à beurre Breton", "französische Butterdose" (German), butter keeper and butter bell.
There are many variations and this one is more contemporary than the others. Basically they work the same. Links to a variety below. We have been using our for several months now and like it. And this really is the gift for the person who has everything.