If you’re packing small blocks of vacuum sealed product into your suitcase for an international flight, you’re not alone: the latest rage with American tourists is, according to the Wall Street Journal, hauling butter back from France.
France is, of course, known for its fantastic butter. Much of it is what is known as cultured butter, where the cream is fermented before being churned. This process helps amp up the butterfat content of the end product and gives it that classic straw-colored hue.
Cultured butter of various national origins is widely available in the US, but that hasn’t stopped the craze. The small-scale tourist import trend is, for the record, largely très bien so long as you are carrying less than five kilos into the US.
“Truly melts in your mouth,” was the verdict in an Instagram video posted by Toronto’s Shawn Molko. While we don’t doubt the accuracy of his review, we’d suggest that artisanally-produced butter carried across international waters might be held to slightly higher standards than merely conforming to ordinary butyraceous thermal properties.
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