I live in Paris, France and am very lucky to have access to great butter. Pick keep both salted and unsalted on hand, both are made from raw milk, grass-pastured cows by a small-batch independent farmer. Butter nirvana actually. The salted butter is simply Amazing. I use the unsalted in bulletproof coffee these days (gave up cream in early December because I overdo it when it's in the house...) most of my cooking is with the salted, sometimes half olive oil or half coconut oil (mixing half oil and half butter allows you to cook with butter at a higher temperature than butter alone).
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