This is old-school baratte butter, churned in traditional wooden barrels the way they've been doing it forever, and you can absolutely taste the difference. Rodolphe is an affineur (fancy French word for someone who ages cheese to perfection) who's been at this since the 1980s, and when someone with that much cheese expertise makes butter, you pay attention.

Tasting Notes: Rich, cultured, tangy-creamy with a perfect salt balance. Smooth texture, bright yellow color (because these cows are living their best grass-fed life), and honestly tastes like vacation in France, but in spreadable form.

Pairing Vibes: Put this on EVERYTHING in your cheese box. Seriously.