The King of Butter

Tonight I stumbled upon this amazing butter at Real Foods on Polk Street. I can’t wait to try it. The fine-print reads:

This butter, with fragrant and delicate flavor, is produced with pasteurized creams from the milk collected from Parma and Reggio Emilia family owned farms in the area of production of Parmigiano Reggiano. Its quality is without equal because the milk used is strictly selected according to the extraordinary rules imposed on production of the famous Parmigiano Reggiano.

Parmigiano Reggiano Butter


Have you read “Salt” by Mark Kurlansky?

Half of it. I picked it up in an airport sometime ago, and really I should remember to bring it with me on my next long plane ride. It’s great, but so information dense, reading it I felt I was being assaulted by a constant barrage of facts without much connecting narrative beyond the passage of time.

I just happened to be re-reading it this week, and there was a whole section on the making parmigiano and how leftover milk gets used to make butter.

Apparently they still make this butter! It’s really good actually. A good portion of that you see here has already been consumed. It has slightly grainy texture, and is remarkably soft and creamy even right out of the fridge.


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