The rich taste of French butter is not just due to cultured cream. The high percentage of butterfat also contributes to the sensuous mouth feel of this spread. Like cheese, butter is a mixture of fat, some milk solids, and water. Its high-fat content affects the texture and how it reacts to other ingredients. Unlike cheese, butter contains no water. Instead, water creates gluten, a type of protein.
In France, the closest thing to a stick of butter is called a plaquette de beurre. This is a thick, thin, and somewhat hard rectangle. Other types of butter are called noix de beurre, and a famous type of butter cookie is known as a Petit Beurre. Despite being popular across the globe, French butter doesn’t come in sticks. Specialty varieties are usually packaged in a round mound.
While there are many varieties of French butter, each has its own unique taste. Depending on your preferences, you can choose from salted or unsalted varieties. While there is no official definition for what constitutes a good French butter, you can choose a product with at least 82% of butterfat. Beurre sale or demi-sel contains over three percent of salt. If you aren’t sure which one is right for you, there’s no reason to fret. Besides, these types of butter are made from different regions, so make sure you check out the labels carefully.
When shopping for butter, consider the region it came from. Normandy and Brittany are famous for their kinds of butter. Local cows produce high-quality dairy products, which reflects in the quality of the butter. Most French butter are labeled with an Appellation d’Origine Controlee (AOC), which is a guarantee of quality. Using the region you’re buying from can help you choose the best one for your needs.