Soft, creamy butter from the Loire Valley made by famed cheesemaker (and butter!) Rodolphe Le Meunier.  Made the old fashion way, Beurre de Baratte is churned, rather than extracted with a centrifuge.

Honoring the ancient methods of European butter making, Le Meunier uses a wooden butter churn, pasteurizes the milk no more than 48 hours from harvest to pot and ferments another 24 hours before churning. Each bar is then hand-molded by butter makers.