By Hicbd
Fri Jan 27 2023 9:24 am
"It starts with the milk: Bordier only sources milk from local small farmers who use the best farming practices...They take their time: A typical brick of butter is made 6 hours after the cow is milked. It takes Bordier three days. For a lot of that time, the cream is culturing and developing flavor...They knead differently: Regular butter is made on a large scale, in a factory setting that produces a lot of product at high speed. Bordier has a special wooden machine (only one!) called a Malaxeur that the butter is kneaded through, at a slow speed, for a specific amount of time—kneading time depends on the season, but it can be as long as 30 minutes. They say it helps develop flavor and create a silky texture."
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