Salted Raw Milk Butter

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Size 125 g
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Salted raw milk butter is the basis of French gastronomy. Butter is basically the product obtained from the cream made from cow's milk: it consists of not only the actual fat (80%) but also some of the constituents of cream (water, lipids, pigments, proteins, lactose and some salts).
The difference between cream and butter lies in the fact that in the former, the fat disperses into the water, while in butter it is the water that disperses (in the form of droplets) into the fat: it is the process of buttering that induces this transformation.

Unlike salted crystal butter, in this version the butter is blended with salt. It is therefore recommended to use it for cooking, but also to spread for an extra touch of flavor.

But why does raw-milk butter differ so much from pasteurized butter?

Because it reflects the area of production: raw-milk butter changes throughout the year, for example, in the spring-summer period it will be even tastier and even more intensely yellow. In fact, during this period, dairy cows have the opportunity to graze fresher, greener grass and therefore their milk will be much richer in flavor and intensity.


Machecoul FRANCE


Raw milk salted butter


125 g

Owner Pascal Beillevaire began his entrepreneurial adventure in the 1980s with the mission of producing true artisanal butter, as per his family tradition. He then started from village markets and regional events, and success was not long in coming. However, the fame and growth of the Beillevaire family's business, even international, has not changed Pascal's mission; in fact, it is still the only company in France that works with raw milk and churns butter in wooden churns. Not only butter production, but also a benchmark for cheese aging, with its own quarries scattered throughout the various AOP designation regions.

Il Burro a latte crudo salato è un altro grande marchio di fabbrica dell’azienda Beillevaire. Il latte è sempre non pastorizzato, proveniente da mucche francesi locali, e lavorato in zangole di legno, a cui si aggiunge il sale, altra eccellenza francese, ossia il Fior di Sale di Noirmountier: raccolto nella vicina Normandia.

A differenza del burro con cristalli salati, in questa versione il burro viene amalgamato con il sale. Si consiglia quindi di utilizzarlo per cucinare, ma anche da spalmare, per un tocco in più di sapore.

Ma perché il burro a latte crudo si differenzia così tanto da quello pastorizzato?

Perché riflette il territorio di produzione: il burro a latte crudo cambia durante l’anno, ad esempio nel periodo primaverile-estivo risulterà ancora più saporito e di un giallo ancora più intenso. In questo periodo infatti le mucche lattifere hanno la possibilità di brucare erba più fresca, più verde e quindi il loro latte sarà molto più ricco di gusto e intensità.


Machecoul FRANCIA


Burro a latte crudo salato


125 g

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