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Cultured Butter
January 13, 2001
Butter is back and no one is happier than cheese monger Steve Jenkins. Steve loves good butter and is always searching and sampling to find the most interesting, flavorful cultured butter. Expect to pay dearly but know the flavor and sheer luxury this delicacy brings to your table make it worth the price. Three cultured butters from France that Steve likes are Isigny, Echire and Lescure and many good American cultured butters are available locally.
What do you look for in a cheese, and why? Share your opinion in Food Talk, the Splendid Table forum for people who love food.
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