Additional information
Packsize | 12/250 gr |
---|
Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.
Unsalted, lightly salted or flavored, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.
Made in the traditional French method. Contains 83% butter fat and is extremely low in moisture, resulting in a rich creamy profile
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.