Tom, the difference between heavy cream and whipping cream is simply the butte-fat content. Whipping cream has a butterfat content of between 30 to36 percent. Heavy cream has a butter-fat content of between 36 to 40 percent. Both creams will whip just fine, however, heavy cream will whip more easily and taste richer too. Cultured butter has a bacteria added to it, similar to that in buttermilk, the result is a slight tartness.
Salt is added to butter for some flavor but mostly as a preservative.
That is what I call for in most of my recipes. However, you could substitute reduced salt butter or regular butter in these recipes but be carefull to adjust the additional salt called for in your recipe. Robert, Asiago cheese is a semi-firm Cheese from Italy. Originally, this cheese was made from ewe's milk in the village of Asiago in the province of Vicenza, but it is now made from whole or part-skim cow' s milk. It comes in small wheels with glossy rinds, and is yellow inside with many small holes simular to baby swiss.