Beurremont brings the finest dairy products available to your table and your kitchen, made in the traditional European method. Butter • Sheet Butter (Beurre de Tourage) • Creme Fraiche • CheeseStorage Conditions: Refrigerated
Ingredients: Cream, natural flavoring, Guerande sea salt crystals
Additional Notes: 5.25 cm diameter gross weight: 12.65 lbs
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.
Beurremont 82% Beurre de Tourage Butter Sheets are made from
imported butter from Brittany, France with 82% butterfat especially designed to make laminated dough preparations such as: croissants, Danishes and puff pastry.
HUGE TIME AND LABOR SAVINGS – –
Each sheet is standardized to a melting point of 93˚F-96˚F (34-36°C) and weighs 2.2 lb (1 kg) or 4.4 lb (2 kg). A perfectly homogeneous firm, yet pliable texture and an excellent quality creamy-fresh flavor, aroma and an exceptional rise – – does not dry out when rising. It possesses a beautiful even, golden yellow-color.
Store at minus 4˚F (-18˚C). Once defrosted, may be stored for 75 days at a maximum of 43˚F (6˚C).Store frozen, defrost prior to use.Our Butter Sheets are better because they are more pliable and can be used directly from the refrigerator. Best results are achieved between 39˚F – 46˚F
(4°C & 8°C).
Made in the traditional French method. Contains 83% butter fat and is extremely low in moisture, resulting in a rich creamy profile