Description

Crafted from high-quality milk sourced from cows in the Isigny region (Normandy), which graze on beta-carotene-rich grass. This gives the butter its unique color. It undergoes a cream culturing (Cultured Butter) process for at least 16-18 hours and is churned using a traditional baratte/churn method. This results in a complex aroma and flavor, a rich buttery scent, and a subtle hint of hazelnut. When used in cooking, it brings out a distinctive butter aroma and is convenient to use.

Recommendations: Ideal for spreading on bread, cooking savory dishes, and much more. It’s especially well-suited for the premium hotel and restaurant industry.