Series 6, Episode 7
The French consume more butter per head of population than any country in Europe, but traditional cultured butter gently churned in a barratte is very hard to find unless you know what to look for.Will travels to Normandy, and the Charentes-Poitou to visit the two oldest cooperative dairies still making butter the traditional way. After looking at why they are so different in taste and texture he meets Yves Bourdier at La Maison du Buerre in Brittany and discovers the secrets behind the art of the Malaxer. Then an old friend offers to show him how easy it is to make delicious fresh cultured butter at home using crème fraiche.
Special Thanks
Cousins Connections
Jean-Cyril Vaissie
Authur Mossa
Francois Roger – DEXPA
David Brault – DEXPA
Host – Executive Producer
Will Studd
Sound Recordist
Johnathon Tan
Cinematographer
Roger Price
Titles Music
Andy Sidari
Editor
Michael Ross Robinson
Audio Post
Suite Sound
Graphics
Michael Strelan
Joe Kwan
Colour Grade
Farah Iqbal
Post Production
Nine-V Post Singapore
Director
Michael Ross Robinson
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