Ina Garten Tops Her Toast With The Champagne Of Butter - Chowhound
Source: Chowhound
One of the most famous examples of this butter is made by Rodolphe Le Meunier. After securing a supply of milk from local farms in the Loire Valley of France, Le Meunier pasteurizes the milk and ferments it for a day before being introduced to the churn. The distinct tangy flavor of the butter comes from the fermentation process. Advertisement In French, "demi-sel" translates as "half salt," which is an important…
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