We let the organic cream sour for eighteen hours before it goes anywhere near the churn. That slow culture is what gives the butter its faint tang and the long, nutty finish you notice a second after the salt.

Salted lightly with fleur de sel from Guérande, wrapped in parchment, never foiled. Keep it out of the fridge for an hour before you use it and it will spread like it should.

Traced to one herd in Savoie — see the full story.