I know the difference of the taste of many butter brands, but if you cook each of it into clarified butter. Does It still keep the difference of flavor/aroma/taste for each.
Clarifying butter entails the removal of most of the non-fat-soluble solids, which are responsible for much of the taste of butter (and the distinctiveness of different butters). In particular, “sharp” and “savory” flavors will be attenuated. However, flavor caused by breakdown or oxidation of the fat itself - what I’d call a “cheesy” character - will tend to remain.