Who knew butter could be so interesting! A frenchman returns to old-school methods.

Extremely interesting Marilyn- thank you for posting

I would truly love to taste that butter and meet the artisans.

 
Wow, love this! My husband saw it was available on Amazon, and

wanted to order some. Until I saw the price - $62 per pound!
Would love to taste it though.

 
But it seems as though he is just taking regular butter and exuding more water out of it, right?

So would that method be applicable to regular butter somehow?

 
I'm fascinated with this.And from the same region where my paternal grandparents were from (more)

I often take a pint of heavy whipping cream with us to our mountain cabin where there are no stores, and as it has so many uses. More often than not, we end up bringing it home and if not used right away, I pour in a large mason jar and give it to my husband to shake until butter forms. I pour off the whey, rinse, knead in salt and herbs and store in our butter bell for delicious toast and sandwiches. After making creme de limoncello with my niece during my last visit to Europe, I'm fascinated with the high fat content of cream in Europe (not available in Canada), so can only imagine how delicious that artisanal butter must be. And thrilled that someone is actually making artisanal butter.Along with spending time at a Scrumpy cidery in Southern England, it's on my trip list - if this Covid thing ever ends.

 
'an he's re-working it to make its texture different. Different timing adding the . . .

salt, and resting the result to get the desired flavors, forming fancy shapes and wrapping sticks by hand.

 
I'm at work & cannot access twitter so I googled what I picked up frm your butter comments above &

found this video which I could access at work:
https://www.insider.com/how-traditional-french-butter-made-beurre-bordier-brittany-malaxage-2020-3

This is what I assume the rest of you have watched via Marilyn's twitter. HOW CAPTIVATING! I absolutely loved Brittany's Monsieur Jean-Yves Bordier. What a delightful man--and a true butter artisan as he churns out Le Beurre Bordier!

About 4 months ago I ran into a store clerk at TJ MAXX who was picking up retail sales hours because by trade she was a flight attendant who wasn't receiving much work time due to COVID-19. Somehow we began chatting about Europe and the food there, and she laughingly told me that the only thing she and the rest of her flight colleagues would ever smuggle back into the USA for themselves was butter from France because it was so good! She said, "Forget the wine; forget the pastries; their bread loaves are too big to hide in luggage; but the French BUTTER is divine," so they would all sneak it home on their return flight back to the USA."

https://www.insider.com/how-traditional-french-butter-made-beurre-bordier-brittany-malaxage-2020-3

 
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