CHEESE NOTES

High-res Like butter? Who doesn’t! The good folks at Formaggio Kitchen give us a run-down of the butters in their case and the differences between them, including which are best for baking, sauteing or just slathering on a chunk of crusty baguette: 

Butter, Beurre and Burro: What Distinguishes Different Butters?
Most of us love butter. It melts beautifully on a piece of toast, it gives wonderful flavor to both sweet and savory goods and provides a preferred mouthfeel to the likes of buttercream frosting. Here at the shop, we carry quite a variety of butters and sometimes folks ask us what distinguishes them from each other – a very fair question!
One of the most critical differences can be whether the butter is made in the European style. European butter is typically made with cultured cream which means it sits for some hours before churning. This allows the butter to ferment slightly, lending it a slightly tangier and nuttier flavor profile. As well, the increased acidity is important when baking – the acid helps to tenderize pastries like croissants and bread. Most American butters are not cultured and are labeled as “sweet cream” butter.
Are you buying your butter for baking, cooking or direct consumption? Most professional kitchens (including ours) use unsalted butter. The reason for this is that it allows each chef and baker to more closely control the seasoning in their dish, adding the desired amount of salt themselves. However, when taking home a crusty baguette and some butter, Ihsan – owner of Formaggio Kitchen – invariably selects La Baratte des Gourmets, a butter containing large crystals of fleur de sel that give a burst of flavor in your mouth when they hit your tastebuds.

Check out the full post, including specific butter recommendations. 
(Photo ©2012 Formaggio Kitchen)

Like butter? Who doesn’t! The good folks at Formaggio Kitchen give us a run-down of the butters in their case and the differences between them, including which are best for baking, sauteing or just slathering on a chunk of crusty baguette: 

Butter, Beurre and Burro: What Distinguishes Different Butters?

Most of us love butter. It melts beautifully on a piece of toast, it gives wonderful flavor to both sweet and savory goods and provides a preferred mouthfeel to the likes of buttercream frosting. Here at the shop, we carry quite a variety of butters and sometimes folks ask us what distinguishes them from each other – a very fair question!

One of the most critical differences can be whether the butter is made in the European style. European butter is typically made with cultured cream which means it sits for some hours before churning. This allows the butter to ferment slightly, lending it a slightly tangier and nuttier flavor profile. As well, the increased acidity is important when baking – the acid helps to tenderize pastries like croissants and bread. Most American butters are not cultured and are labeled as “sweet cream” butter.

Are you buying your butter for baking, cooking or direct consumption? Most professional kitchens (including ours) use unsalted butter. The reason for this is that it allows each chef and baker to more closely control the seasoning in their dish, adding the desired amount of salt themselves. However, when taking home a crusty baguette and some butter, Ihsan – owner of Formaggio Kitchen – invariably selects La Baratte des Gourmets, a butter containing large crystals of fleur de sel that give a burst of flavor in your mouth when they hit your tastebuds.

Check out the full post, including specific butter recommendations. 

(Photo ©2012 Formaggio Kitchen)


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  1. homosociallyyours reblogged this from cheesenotes
  2. cheesypuffcat reblogged this from offended-norge
  3. offended-norge reblogged this from cheesenotes and added:
    BEST POST EVER
  4. equinenc reblogged this from cheesenotes
  5. theyellowninja reblogged this from halfbakedidea
  6. halfbakedidea reblogged this from monkeyfrog and added:
    I need to up my butter game.
  7. monkeyfrog reblogged this from cheesenotes and added:
    As a life long butter eater, I need this post.
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  9. cheesenotes posted this