Bresse butter

Beurre de Bresse

What it is

Every Bresse butter is unsalted and churned in batches: continuous churning is banned, churns are conical or biconical and hold at most 5,000 litres, and the butter may not be pumped between churn and pack. The cream, from herds at least half Montbéliarde, is ripened 18 to 24 hours at 12–18 °C. The fine water droplets and micropores of traditional churning give it a supple, airy, slightly grainy texture, and the specification credits it with a foam that holds all the way to the plate.

In the kitchen

Cook with it rather than hiding it in pastry: let it foam in the pan for frogs' legs, a trout meunière or the juices of a Bresse chicken, and baste. It is only sold unsalted, so salt in the pan or at the table.

Goes with

Bresse chicken Trout Garlic Parsley Morel Potato Cream White sugar

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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