Straight from the cows in Normandy, this butter is churned in the traditional French style.
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.
A delicious butter that I uses it (its salted version) systematically for anything except cooking: tartines, sandwiches, with radishes, beurre monté... I order it by batches of 6!!! Ftr, the picture featured "beurre doux", i.e. non salted butter, whereas the copy refers to salted butter. Oh! I forget to tell that I am French ;)
Straight from the cows in Normandy, this butter is churned in the traditional French style.
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.
A delicious butter that I uses it (its salted version) systematically for anything except cooking: tartines, sandwiches, with radishes, beurre monté... I order it by batches of 6!!! Ftr, the picture featured "beurre doux", i.e. non salted butter, whereas the copy refers to salted butter. Oh! I forget to tell that I am French ;)
