You mention the salted butter of the region. How is it different (and clearly more special!) than typical salted butter? I could probably google it but want to hear you're take. Thanks!!
You mention the salted butter of the region. How is it different (and clearly more special!) than typical salted butter? I could probably google it but want to hear you're take. Thanks!!
The butter is of better quality, generally. In Normandy for example, which is famous for it's cream/butter, the race of cows, Normand, their milk has higher protein and just better flavor because of what they eat, the type of cows, etc. Also raw milk butter has more flavor than the pasteurized stuff.
You mention the salted butter of the region. How is it different (and clearly more special!) than typical salted butter? I could probably google it but want to hear you're take. Thanks!!
The butter is of better quality, generally. In Normandy for example, which is famous for it's cream/butter, the race of cows, Normand, their milk has higher protein and just better flavor because of what they eat, the type of cows, etc. Also raw milk butter has more flavor than the pasteurized stuff.
Ah! Thank you. Likely we canтАЩt get anything close here in the States, but IтАЩll start experimenting ЁЯШК Merci!