France – The Making of Cultured Butter

The French consume more butter per head of population than any country in Europe, but traditional cultured butter gently churned in a baratte is very hard to find - unless you know what to look for. Will travels to Normandy, and the Charentes-Poitou to visit the two oldest cooperative dairies still making butter the traditional way. After examining why these butters are so different in taste and texture, he meets Jean Yves Bordier at La Maison du Beuerre in Brittany and discovers the secrets behind the art of the Malaxeur. Then an old friend offers to show him how easy it is to make delicious, fresh-cultured butter at home using crème fraîche.