We all know Rodolphe is a genius when it comes to dairy, so it is no surprise that his butter is out of this world. Using the traditional "Baratte" method (meaning churn in French), the butter is hand churned and molded. Before the churning process begins however, the milk if often left to rest for up to 24 hours, which helps develop a rich, almost lactic-like flavor. The butter is a deep yellow, which occurs naturally as the cow's graze on fresh grasses throughout the year. The butter is then salted and wrapped in his signature gold foil.
