Do you think there is a difference in butters? And do you think you could taste the difference? My talent mostly goes as far as tasting the difference between raw milk and pasteurized milk made butter. There are Chefs however, such as Alain Ducasse with such refined taste buds, that they can tell if the butter is from good grazing grounds or not. Whenever I do eat Echire butter, I do taste a difference. It's just, Je ne sais quois.
At only 950 Tonnes annual production this butter is a tiny 0.2 % part of France's annual butter production. Made very very locally in this area, they call it the queen of butters. I can just see people in Bretagne spamming and deleting my Blog and sending me images of their pitch forks now. After all, their butter has a very high reputation as well..
I first read about this product in that book we bought years before moving to France about all French regions and the typical products from each province.
This butter made in that giant teak barrel, and the guy with his Pornstache holding up the butter for a better image. I knew I had to try it when we get here. Once we arrived, I sought it out repeatedly, so if I blogged about it before, sorry. It's just that good. How about reading this article, it much better expresses what I am trying to bring across.
If you see this butter sold at a store anywhere near where you live, treat yourself. Never mind arteries clogging cholesterol stories, the price might give you a heart attack. Here, I paid 1.90 Euros for it, since Auchan ran a 30% off special. And remember, if you eat well, you live well.
I bought some fresh corn to go along with the butter, a perfect lunch. Not Taber sweet, but still good. Enjoy the images.
COMES IN A LITTLE BASKET, WHICH I USE AS A FIRE STARTER
LOOKS LIKE RON JEREMY'S TWIN
GO GET IT, IF YOU LIKE FRENCH PRODUCTS
CHURNED IN BURMESE TEAK BARRELS
ALL ABOUT THE BUTTER
2.76 EURO BEFORE A 30% DISCOUNT
MAYBE I SHOULD VISIT THE DAIRY ONE DAY