Salted Raw Milk Butter
At the Machecoul plant in Brittany, Pascal Beillevaire remains the only French producer to make butter the old-fashioned way: using unpasteurized milk from cows in northwestern France and processed in wooden churns, the cylindrical-shaped vessel where the cream is precisely turned into butter.
To salt the butter, Fluer de Sel from Noirmountier, from nearby Normandy, is used inside the churn and then during the buttering process.
Butter is the staple of French cuisine: first courses, main courses, desserts or simply spread on a slice of bread. Even more so if the butter is made from raw milk, such as Beillevaire butter.
In France it is a real cult: for example, all AOP Appellation d'Origine Protégée cheeses must be strictly raw milk. But why is raw milk so essential to the production of high-quality dairy products? The reason is the strong link between territory and finished product (butters, cream, cheeses, etc.), in fact The milk retains all the taste and aroma of the territory, a reflection of what the cows eat.
Salted raw milk butter
125 g, fresh
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Ingredients: raw MILK cream, Noirmountier salt crystals 2.5%, milk enzymes (MILK).
Origin of milk: France
Store at: +4 to +6 °C
Average nutritional values per 100 g: Energy 2989 kJ/727 kcal, fat 80 g, of which saturated fatty acids 54 g, carbohydrates 1 g, of which sugars 0.6 g, protein 0.7 g, salt 2.5 g.
Beillevaire 44270 Machecoul st Meme France
FR 44.087.001 CE
Ingredients that contain allergens are highlighted in BOLD