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General Discussion

Imported Beurre au Sel--Better AND a Value??

kaleokahu | Feb 5, 202104:16 PM     2

OK, as a kid, my mom always bought double-salted butter when we were in Canada. We all loved the taste.

Fast forward 50 years. On a trip to France as a... relic..., I rediscovered BaS and other Normandy-style butters, and have been buying it ever since. I initially felt guilty enough at the higher price that I'd buy it only for special occasions. But lately I've been noticing something unexpected...

That is, at all temperatures (unwrapped in table butter dish, torn foil wrapper in fridge, and vacuum-sealed in freezer), these butters seem to keep a LOT longer than domestic salted and unsalted butters in the original paper wrappers. In fact, I recently compared two blocks of the same BaS, one new and one a month old (refrigerated), and I actually preferred the older!

I find that domestic butters start going "off" before I can use them and they absorb all sorts of odors even before they start going rancid. I've never kept track, but I know I throw out quite a bit.

So, what do you think? Is BaS a splurge or a value? Do other Hounds share my views on how BaS keeps and improves? Is it simply a matter of the increased salt content acting as a preservative? Is this relative longevity WHY BaS came into style in the first place?

Thanks!

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