Found a fascinating video about tradional artisanal French butter making in Brittany. Informative and humerous. First I’ve heard of flavored butters on offer such as buckwheat, seaweed, jalapeno, etc.
Apparently butter qualities are not only effected by feed but also by the seasons, winter butter being whiter and more brittle. Who knew brittleness was a quality of butter.
Thanks for the artisanal French butter-making in Brittany video.
The French are so inventive in the kitchen but they never sacrifice their French ways ....technique is everything to the French chef.
You can make it at home from heavy cream - it’s often been suggested as a ‘party game’:
http://www.youtube.com/watch?v=dxyla_OJKgA
http://www.thespruceeats.com/homemade-butter-in-a-jar-4155677