This French hand-churned butter had traveled a long way to reach my studio. My friend Yoav brought this back from the Winter Fancy Food Show, an international artisan food conference that was in San Francisco, January. I had it for a bit before I could paint it, and I worried the flavor would suffer for the long wait; I can't imagine how it did though. It's wonderfully rich and delicious.
This is a classic salted butter that has crunchy salt crystals. The original style of this butter was made in Brittany Fance, because of the access to the sea salt. It's churned still in the classic butter churners at Le Gaslonde and the cream is slowly ripened at a low temperature giving it more a cheese aroma. When it has an intense yellow it's of spring butter and ivory white for winter milk.

I found it a fun challenge to paint the molded butter with a cow relief on the surface in it's original wax paper wrapper and with the nice "butter dagger" on loan from Madame Fromage.

Origin: France

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