Bretel butter

Bretel Butter

Cans of Bretel butter with a plate of toast

Bretel butter is a renowned brand of butter that originated in the late 19th century in the Normandy region of France. Known for its rich flavor and creamy texture, Bretel butter has been a staple in both domestic kitchens and professional culinary settings.

History

Bretel butter was first produced in the 1880s by the Société Anonyme des Fermiers Réunis, a cooperative of dairy farmers in Normandy. The cooperative was established to promote and distribute high-quality dairy products from the region, which is famous for its lush pastures and ideal dairy farming conditions.

The name "Bretel" is derived from the combination of "Bretagne" (Brittany) and "Normandie" (Normandy), reflecting the origins of the milk used in its production. The butter quickly gained popularity due to its superior taste and quality, becoming a favorite among chefs and gourmets.

Production

Bretel butter is made using traditional methods that emphasize quality and flavor. The milk is sourced from cows grazing on the rich pastures of Normandy, which contributes to the butter's distinctive taste. The cream is churned slowly to ensure a smooth and creamy texture, and the butter is often lightly salted to enhance its natural flavors.

Characteristics

Bretel butter is characterized by its pale yellow color and smooth, spreadable consistency. It has a rich, creamy taste with a subtle hint of sweetness, making it ideal for both cooking and baking. The butter is often packaged in distinctive tins, which help preserve its freshness and flavor.

Culinary Uses

Beurre d'Isigny poster 1900

Bretel butter is versatile and can be used in a variety of culinary applications. It is perfect for spreading on bread and toast, as well as for use in sauces, pastries, and other baked goods. Its rich flavor enhances the taste of dishes, making it a preferred choice for many chefs.

In addition to its use in cooking, Bretel butter is also enjoyed as a table butter, often served with fresh bread or croissants.

Related Pages

• Butter
• Normandy
• Dairy farming
• French cuisine