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Rose

butter, butter, butter, GOOD butter

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I know there's a disease that afflicts some people whereby they crave very odd things to eat. Whatever disease that is, I wonder if the desire to cut slabs of butter and eat it like a piece of cheese is a symptom......

 

because ever since I got my hands on Pamplie butter, that's what I have been doing and I cannot stop.

 

 

OMG that stuff is good. O*M*G.

 

Of course, it's French (big surprise) and it has those little ridges on either side of the little loaf...what the hell do you call a lump of butter anyway?????

 

Someone stop me!!!!!

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Welcome to the family Rose. My daughter and I can eat the best butters like cheese. It's a good thing. :o

 

Not suprisingly these butters are French.

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Butter comes (via a chain of loan-words) from the Greek bou tyros, which means "cow cheese". (Folks in the ancient Mediterranean didn't eat it, of course, but they ate a lot of cheese.) So you're on the right track, etymologically speaking...

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You're in good company. This butter is also in Emeril's kitchen.

 

Emeril's butter and chocolate choices

 

Vermont Butter & Cheese Co.'s butter now joins a group in my fridge that includes Pamplie and Fleur de Sel from France, English Double Devon Butter and St. Helen's Farm Goat butter, and Italy's Burro Occelli - to name a few.

 

Vermont B&C and the Fleur de Sel have been recommended here by knowledgeable folks, I don't recall discussion of the others

Edited by Rail Paul

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Where did you find this butter, Rose? Burro Ocelli was tasted by many at the vertical tasting a few years ago. It drew very mixed reviews for its strong, cheesy character. I loved it.

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And where can I find Burro Ocelli?

In NYC I've seen Burro Occelli at Buon Italia at the Chelsea Market regularly, as well Zabar's from time to time.

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I got the Pamplie in a specialty store in CT but Fantasty tells me she was able to get it at Gourmet Garage and that she's "nearly certain this is what they served at the outstanding breakfast we had at Le Moulin de Lourmarin, and at a few other *really good* places in Provence".

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I've been using Kerry Gold as my daily house butter lately. Not bad - has some flavor. It also softens pretty quickly after taken out of the fridge, which I suppose means something about the proportions in it.

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I think I got it at Fairway for the vertical tasting, but it was a few years ago and I can't be sure.

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It also softens pretty quickly after taken out of the fridge, which I suppose means something about the proportions in it.

Same with the Beurremont (New England), which is 83% butterfat.

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French butters made from unpateurized milk are the best to eat like cheese. I would go back to Normandy and Brittany just for this. The best have 84% butterfat, if I recall correctly.

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I like the Buerremont a lot, but I do wonder where it is actually made. The only info on the label that I could find is for a distributor in NJ.

 

The Pamplie is magnificent. Finding bread that is worthy of it is tricky, though, which is all the more reason to eat it by the spoonful. :o

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