The Cheese Shop has a new offering, a French butter called Beurre de Baratte. “It’s seriously the best butter we’ve ever had,” C.J. Bienert told us in an email. The shipment they ordered for the winter holidays sold out in two weeks, but they’ve replenished their supply, for good reason. “It’s the old-fashioned way of slow churning and hand forming that makes this the world’s best butter,” Bienert explained. “It’s like a soft cloud of cream with large flaky salt for texture.” He recommends it with a drizzle of honey or with a tin of grilled sardines from Gueyu Mar.
Photo: Darren Vanden Berge
