French Butter is a delightful product we enjoy in so many ways. French Butter has a tang and nuttiness that is not found in its American counterpart. Some of the differences in flavor can be attributed to the fact that American butter is required by law to have a minimum of 80% butterfat, whereas French unsalted butter is required to have at least 82% butterfat (80% butterfat is required for French salted butter). French butter also tends to have less water content and is made with cultured cream, making its texture and consistency more preferable, especially for baking.
The history of butter in France can be traced back hundreds of years. Brittany and Normandy are regions in France that are known for their butter production. The quality of their butters is reflective of the milk produced from the local cows from these areas. Appellation d'Origine Controlee (AOC) is a title awarded to butters whose quality is determined based on the region of production in France. Many of our exclusive French butters are protected by AOC labeling, which ensures that these products meet the high standards of quality required by this determination.
French Butter is Beurre de Baratte
Beurre de Baratte, translated as Churned Butter, is made using the Baratte process, which was developed by French Butter dairies. The Baratte process creates that famous French Butter taste and texture by separating the milk, then spinning the heaviest part of the milk into a thick and velvety consistency. It then re-injects the French Butter with dose of cream, creating a rich, smooth and luxurious texture and taste.
Whether it is made by Isigny, Echire or Sevre et Belle, we love our French Butters - salted or unsalted. Many French Butters are flavored with sea salt, a tradition that has stood the test of time. For the best flavor, please allow French Butter to sit out of the refrigerator in your butter dish for at least 15 minutes to reach room temperature before serving.
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