RAW MILK BUTTER
We buy a lot of butter here, bulk sized for Victoria's baking and some of the cooking, the odd new find when go to different areas of the country and of course our favorite kind, raw milk butter.
While raw milk products in North America are still hard to get, if not impossible, here in France the country of really happy cows, you are able to find raw milk butter at the grocery stores.
I have tried a few from around the Charente area which is well known for it's dairy products, and settled on a brand that I buy at the local market. Made at a Coop of milk suppliers it is hard to believe or describe, but the flavor does change not only from season to season (fresh grass versus hay), but also sometimes in one season. At first I thought that's nuts, I am going butter crazy, but then I read this article .
While I won't seek out single udder butter anytime soon, pasteurizing the crap out of things does make the population safer for sure, but it also destroys flavor and makes all of us dull consumers.
Like Vanilla. Or beige paint.
Europe is jumping on the wagon as well lately, making sure politicians in Brussels have enough paper to push and create a more uniform, continent wide food supply. They have not touched France too much yet, but one can fear that sooner or later it will happen.
The longer I am here, the more I realize the things I love about Europe (Versus the things that make me long for the US). And products like raw milk butter, every day staples, is why I am enjoying France.
FROM THE WIDOWS FOUNTAIN COOP
HAS A BAR CODE. WIDELY AVAILABLE
IT TASTES STRONGER AND ADDS A FLAVOR TO YOUR COOKING
CREPES TURN OUT MORE INTENSE WITH RAW BUTTER