This seaweed butter is made from warm milk collected from local farms. The cream is matured in tanks and churned in wooden churns, before seaweed is added to give it a nice iodised note.
A butter with salty, nutty flavors thanks to salt from the Island of Noirmoutier and shredded bits of Dulse and sea lettuce
Milk: pasteurised cow's milk
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'- Refrigerate the butter immediately after it arrives, leaving it in its original wrapper. The foil/paper helps prevent spoilage that may result from exposure to light and air, as well as offering protection from the aromas and flavors of other foods in the refrigerator.
- Once opened, it has a 1-2 week shelf life in the refrigerator given its Barrate nature. This period can be prolonged past due date by freezing.
- From baking to spreading on toast, raw milk butter showcases the best flavors of the Loire region.
- Doux (unsalted) bars add a particular nuttiness to your baked goods.
-The Demi-Sel (slightly salted) bars are especially delicious atop fresh-cooked steak.
- We recommend the Seaweed bar for your every seafood need, from basting grilled fish to making a finishing touch for whole seafood platters.
- And the Peppers of the World bar makes a great enhancer for goat cheese salads and next to anything that needs a peppery kick!
Register now to see the price
Register now to see the price
Register now to see the price
Register now to see the price
This seaweed butter is made from warm milk collected from local farms. The cream is matured in tanks and churned in wooden churns, before seaweed is added to give it a nice iodised note.
A butter with salty, nutty flavors thanks to salt from the Island of Noirmoutier and shredded bits of Dulse and sea lettuce
Milk: pasteurised cow's milk
