Butter, the basis of cooking and baking, is well appreciated by the French. Half salt or mild, it is consumed at will. We see here how it is made in Normandy or on a farm in the Morvan, and what happens in the Breton biscuit industry when it is lacking
Butter shortage in Germany. - LV of a laboratory - PG of a tank showing the dough - DP grease coming out of the machine and PP - PR of people enjoying butter - PR soap paste from butter - PR soap paste from a woman-operated machine - PG outgoing soap completed, soap stored on a plate - PP of hands soaping over a basin, panoramic view of a man soaping his face.
The manufacture of Echiré butter has hardly changed in a century. It’s the pastures that give it that little nutty taste enjoyed by the Queen of England herself!