Butter: A Rich History

organoleptic benefits

Smooth-textured butter is the result of manipulating the structure and ratio of fat molecules in cream, which are either hard and crystalline or soft and fluid. By warming and cooling the cream—a process known as physical ripening or tempering—the consistency of its fats can be remodeled to create a more spreadable butter.

(from the Latin butyrum for “butter”),

capricious

medicaments.”

acrid.

terroir

vagaries

She’ll repeatedly bring up a wad of saliva-soaked grass, called a bolus, from her rumen back into her mouth.