Beurre à la Baratte Unsalted
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Beurre à la Baratte unsalted — barrel-churned French butter from Beillevaire in Machecoul, Loire-Atlantique. The cream is matured in tanks and then churned in traditional wooden barrels (barattes), which gives the butter a different texture and flavour to industrially produced butter. The wooden churn allows natural cultures to develop during the churning process, and the result is a butter with more complexity, more depth, and a longer, more rounded dairy flavour than standard unsalted butter.
This is the unsalted version — pure cream, no salt. The flavour is clean, rich, and distinctly lactic, with a slight sweetness and a cultured tang that builds as you taste it. The texture is dense and creamy, softer than a block butter but firmer than a whipped butter, and it spreads well at room temperature.
Unsalted butter is the one to use for baking, pastry, and finishing sauces — anywhere you want the richness and flavour of good butter without the salt. It is also the better choice for the table if you are serving it alongside strongly flavoured food where salt would compete.
This is a fresh, hand-churned butter with a shorter shelf life than supermarket butter. Expect 2–3 weeks from receipt. It freezes well if you need to keep it longer.
Origin: Machecoul, Loire-Atlantique, France (Beillevaire)
Ingredients: Pasteurised cow's milk cream.
Storage: Refrigerate. Use within 2–3 weeks. Freezes well.
Net: 125g
Allergens: Milk.