The butter is made to Le Meunier’s specifications in small lots by a producer in Normandy. The cream is inoculated with bacteria and fermented for a couple of hours — like yogurt. Then it's churned in an old-fashioned beater, or baratte. When it just begins to come together in curds, it's transferred to wooden molds and spread by hand to avoid breaking up any of the delicate fat globules. Beurre de Baratte comes salted (aggressively, with fleur de sel) and sweet (unsalted). Both are a deep golden color and incredibly richly flavored, almost more like cheese than regular butter. This is the salted version in a 250g piece. You’ll love it!