Rodolphe Le Meunier Salted Butter
To salt, or not to salt - please, always take your French butter with salt. Quick Facts Origin: France Unit Size: 8 oz. Milk Type/Treatment: Pasteurized Cow The Flavor Experience A traditional churned (“baratte”) butter, churned from fresh Normandy cream, molded by hand, sprinkled with French sea salt, stamped with the likeness of a cow and sent our way. This traditional European butter style has a high-percentage of butter fat, which makes it particularly good for baking. To be honest, we prefer to just eat it thickly slathered on toasted bread, savoring every creamy, salty bite. The Story This beautiful butter was produced in the Loire Valley by star affineur Rodolphe Le Meunier, a fifth-generation cheese specialist who oversees a cave of more than 350 cheeses, turning their dull rinds into musical scores. If you ever see a picture of this handsome fellow (seriously, he's really cute), note the three stripes on his collar – a distinction that means he is a Meilleur Ouvrier de France (MOF), or a nationally recognized artisan. Rodolphe continues the traditions and excellence inherited from 3 generations of cheesemongers. Usage Tips How shall I use this butter, let me count the ways...spread it on toast, put it in your coffee, dab a bit under Roquefort, bake with it, just eat it straight.