You’d be hard-pressed to find a better pairing for the flood of sourdough loaves baked in recent months than a pad of butter, and perhaps a tour of Le Beurre Bordier will inspire the next craze for ambitious home cooks. Claudia Romeo, a journalist with Food Insider, meets with artisan Jean-Yves Bordier to document the processes of French butter making at the Bordeaux fromagerie, revealing the slow and luxurious methods of manufacturing the milky staple.
Le Beurre Bordier is dedicated to 19th-century practices, including using a wooden malaxage, a large grooved wheel, to churn the substance and extract excess water. Workers knead the butter by hand, constantly slicing it with their fingers and turning it over and over, before shaping it into miniature cones and stamped cylinders. The entire process is measured and manual, similar to the laborious nature of baking bread from scratch.
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