Beurre de Baratte Demi-Sel (Salted)

Chefs and retailers alike have come to prize it devotedly, and Jonathan Gold recently called it an "Object of Desire," but Rodolphe le Meunier's Beurre de Baratte still embodies its small handcrafted reputation. This Normandy butter is no more than 48 hours from the utter to pasteurization, with an additional 24 hours to naturally ferment before being churned and hand pressed. Its natural vibrant yellow color results from the beta carotene of the cow's fresh green pasture meal, and its slight fermentation gives it an unstoppable nutty and tangy flavor.