This cultured French butter is made with cream from cows that graze on the green seaside meadows of Normandy. Now available in 250g logs.
A little more about butter
Le Conquérant French Butter is made with cream from cows that graze on the green seaside meadows of Normandy, France. The butter is churned in an old-fashioned baratte before being moulded by hand. This is the 'Rolls Royce' of butter, an essential item of any gourmand’s fridge.
*AOP = Appellation d'Origine Protégée in French (Protected Designation of Origin (PDO) in English).
Will Studd is a world-renowned cheese expert who has selected a range of cheeses based on their provenance, texture, aroma and flavour.
Similar products: classic French butter such as Echire and Lescure
Traditional cultured butter is made from cream with selected cultures that has been allowed to mature over 12 – 24 hours. The cream is then churned gently in wooden churns, or barrettes, until the butter and buttermilk separate. These butters have a richer & more lactic flavour than commercially produced counterparts. Commercial or sweet cream butter is made from fresh cream with industrial starters added to create flavour with salt added as a preservative.
Normandy butter such as is preferred by most French chefs for cooking because it adds a sensational creamy richness to dishes. The rich milk produces butter high in fatty solids, oleic acid and mineral salts. The softest butter is made in late spring flush when the green fields are covered in buttercups, daisies and dandelions. The cows ingest these flowers along with the grass resulting in a golden butter packed with floral flavours