Our PEI Home and School Federation board meeting last night was a potluck, and, scrambling at the last minute to assemble a non-embarrassing offering, I stopped by The Brass Shop and picked up a John Dale baguette, and then looped over to Riverview Country Market to get some COWS butter.
COWS has three varieties of butter: unsalted, sea salted, and sea salted cultured, and all three were on offer at Riverview, and I didn’t know which to choose, so I opted for the sea salted.
At the potluck, I asked those in attendance whether they knew what cultured butter was, and nobody did, so I looked it up on COWS’ website today:
Sea Salted Cultured Butter is a premium butter containing 84% butter fat. Cultured Butter is made from cream that is cultured with active bacteria and has a distinctive, slightly tangy taste. It can be used interchangeably with regular butter in cooking. Cultured Butter is common in Europe and is becoming increasingly available in North America.
So know I now. I’m going to pick some up next time I’m at Riverview and will report back on my fancy European tangy experiences.
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