Butter

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the... READ MORE

This butter originates from Turkey, specifically the Yakcukur area in the province of Trabzon. It's made with a combination of pasteurized cow's milk cream and butter cultures. Once prepared, the butter is washed with ice-cold water, then stirred ... READ MORE

Ghee is a type of clarified butter that is considered a superfood by many people. It is cooked for a long time so that nearly all of the milk and moisture is removed. In India, due to the hot climate, butter has to be stabilized for stora... READ MORE

Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The ... READ MORE

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the ... READ MORE

Beurre Charentes-Poitou is a traditionally made, solid, pale butter that has a unique aroma. It is produced using pasteurized cream and easily spreads on toast or bread. Its unique taste and soft texture are due to the traditional process... READ MORE

Mantequilla de Soria is a high-quality butter made from the local Friesian or Pardo-Alpina cows' milk in the province of Soria. The color of Mantequilla de Soria ranges from ivory to straw yellow, and the taste is slightly acidic... READ MORE

Manteiga de garrafa, also known as "butter in a bottle," is a traditional clarified butter. Originating from the Northeast region of Brazil, it is made by simmering butter slowly to remove the milk solids and water. The result is a clear, golden l... READ MORE

Safed makhan refers to white butter, a traditional type of butter made from fresh cream or yogurt, typically without any added salt. It is a staple in Indian cuisine, especially in rural areas, and has a rich, creamy texture and mild flavor. Safed... READ MORE

Niter kibbeh is a popular Ethiopian and Eritrean product that is also the secret ingredient in many popular regional dishes. Essentially, it is slowly-simmered clarified butter with the addition of spices such as garlic, onions, ginger, c... READ MORE

Mantequilla de l'Alt Urgell y la Cerdanya is a high-quality butter made from the milk of Friesian cows in the north-east of the Iberian peninsula. This butter is characterized by its bright yellow color due to its high carotenoid content.... READ MORE

Rucavas baltais sviests is a variety of freshly churned butter from Latvia. Made with well-chilled thick cream, curdled milk, and salt, it has a light and clean flavor reminiscent of milk fat. Its color may range from white to yellow, and... READ MORE

Beurre de Bresse is a tender, aromatic, churned butter that melts in the mouth, strikingly yellow, made from matured sweet-cream, its texture is quite smooth and airy, with visible tiny water droplets characteristic for churned butter. It... READ MORE

Produced in Luxembourg since the 1930s, Beurre Rose - Marque Nationale du Grand-Duché is a variety of butter made exclusively using sour cream without the addition of salt. The milk used in its production comes from cows whose nutr... READ MORE

Sary mai is a Kazakh butter that is traditionally made by churning sour milk or cream inside an animal skin bag (often sheep’s skin). The sour milk or cream is poured into the bag, and it is then processed by vigorous shaking for se... READ MORE

Beurre d'écrevisse, also known as crayfish butter, is a rich and flavorful compound butter made from crayfish. This traditional French preparation involves cooking crayfish and incorporating their essence into butter, which is then used to ... READ MORE