Page 56 - shore_galley_2015

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Butter
Know your butters
Beurre A.O.C.
The ‘appellation d'origine contrôlée’ status is given to certain French geographical indications to protect historic and traditional methods
Beurre allégé Light or low fat butter
Beurre cru Considered one of the finest varieties, beurre cru is made with raw cream
Beurre de baratte Churned rather than blended butter
Beurre demi-sel Up to five grams of salt is added per 100g for flavouring and conservation
Beurre doux Naturally sweet blends of butter
Beurre fermier
Artisan butter made with raw cream that comes from independent farms and has a very limited shelf life
Beurre fin Kneaded butter prepared with pasteurised cream
Beurre laitier
Similar to beurre fermier, the laitier blend is made in dairies with raw cream and has a slightly longer shelf life
Beurre pasteurisé Dairy made with pasteurised cream and a 15 to 20 day shelf life
Beurre pâtissier Dense with an exceptionally high fat content; also known as beurre concentré
Beurre salé Up to ten grams of salt is added per 100g for flavouring and conservation
Beillevaire
Still using the traditional wooden barrel methods of butter making, Beillevaire is the last authentic producer of fresh, French butters. Their individually wrapped portions are beautiful presented with breakfast or at the dinner table and come in 20g, 30g and 50g sizes.
Individually wrapped portions
Demi sel
Demi sel croquant Doux
Beurre cru
Demi sel
Demi sel croquant Doux
Beurre pasteurisé
Demi sel
Demi sel croquant Doux
www.shoresolutions.fr sheep’s + buffalo milk cheese cheese & dairy