Cur Non? Le Blog
Many of the European butters, especially French butter, have a slightly tangy flavor due to the cream being cultured (fermented) before it is churned. The process resembles that used to make crème fraîche. This culturing or “souring” produces a fuller flavor and aroma and its often the lingering taste that dominates people’s food memories of France.
Watch this fascinating look at the restoration of gilding in the king’s corner cabinet at Château de Versailles.