This cultured French butter is made with cream from cows that graze on the green seaside meadows of Poitou Charente.
A little more about butter
Baron Léon Lescure founded one of the first butter factories in Charente, France in 1884. According to ancestral expertise, milk from surrounding farms was transformed: a perfectly mastered technique and attention to detail at every step. Lescure butter was born! The medal is gold and was received at the World's Fair in Paris 1890. It is now known as the "First Butter in Charente," an national award whose quality is recognised.
Similar products: classic French butter such as Echire and Lescure
Traditional cultured butter is made from cream with selected cultures that has been allowed to mature over 12 – 24 hours. The cream is then churned gently in wooden churns, or barrettes, until the butter and buttermilk separate. These butters have a richer & more lactic flavour than commercially produced counterparts. Commercial or sweet cream butter is made from fresh cream with industrial starters added to create flavour with salt added as a preservative.
Poitou Charente butter such as is preferred by most French chefs for cooking because it adds a sensational creamy richness to dishes. The rich milk produces butter high in fatty solids, oleic acid and mineral salts. The softest butter is made in late spring flush when the green fields are covered in buttercups, daisies and dandelions. The cows ingest these flowers along with the grass resulting in a golden butter packed with floral flavours
Ingredients: Pasteurised cream (cow's milk), cultures, salt (salted version only)