Raw-milk butter

Beurre cru

What it is

Colour tells you the season: spring grass is loaded with carotene and the butter comes out deep yellow, while winter butter made on hay is nearly white. Because the cream is never heated the milk's own bacteria stay in the churn, so two farms a valley apart give two different butters.

In the kitchen

Serve it at 16 °C, neither fridge-cold nor soft — it should take the print of a knife. Do not clarify it or fry in it: what you paid for is exactly the part that burns first.

Goes with

Radish Anchovy Salt Asparagus Potato Oyster Honey Walnut

Same species

Clarified butter Ghee Laminating butter (dry butter, 84%) Niter kibbeh Smen (fermented Moroccan butter)

Also used with

Belon flat oyster

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