Brittany are home to dairy herds that produce rich, creamy, yellow butter – a key ingredient in making delectable baked goods. Brittany’s famed salted butter is available under the Le Gall brand. Made since 1923 in the old Celtic city of Quimper, this rich Beurre de Baratte incorporates fleur de sel from the marshes of Guerande, the world’s most sought after sea salt!
The dairy Le Gall churns its butter since 1923, in Quimper (Finistère). It manufactures 3,500 tons of butter. Butter from a long manufacturing process. The butter is obtained in 24 hours whereas an industrial butter is manufactured in less than one hour.
A GREAT ARTISANAL CHURNED BUTTER
Butters, which are made from selected fresh creams that are slowly matured and churned, are produced in the traditional way in a barrel churn (THE artisan method) after the creams have matured for over 15 hours.
They are 100% natural, without any food colourings or preservatives.
Discover all the finesse of a buttercup-yellow, flavoursome, authentic, creamy butter with multiple flavours that gives you a real taste of the local area.
The butter Le Gall is therefore artisanal. What does it mean ? “It’s the man who decides. When you put the cream in the churn, it is the butter maker who takes the responsibility. It is he who decides when the butter is ready to be molded, explains Frédéric Bourget, director of the dairy Le Gall. The mixing cycle varies seasonally, when cows graze or not. All these factors make the butter master juggle with the churns. “
LE GALL butter can either be enjoyed on its own, spread on fresh bread, or in your most elaborate culinary masterpieces!
A production secret in keeping with tradition: The maturation with a natural leavening agent followed by the slow and traditional churning of Brittany’s best fresh creams are guarantees of LE GALL’s expertise.