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Le Gall
Le Gall stays true to the tradition of butter-making. The product is left to mature with enzymes, followed by the slow and traditional churning of Brittany’s best fresh creams. The lengthy artisanal procedure takes an entire day to make and echoes the dairy production method of traditional farms in Brittany. Only ‘grand cru’ milk from the western French region of Cornouaille is used, to ensure the product's signature buttercup-yellow hue and rich flavour.
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