Churned Butter with Crunchy Salt Flakes (Raw Milk)

Crunchy, salted and wild. Salt crystals pop between teeth. Fermented tang cuts the fat. Raw cream gives a grassy, cheesy depth. Pale yellow, dense as fudge.

Hand-churned from unpasteurised milk, then mixed with hand-harvested sea salt. No stabilisers — just cream, salt, and time. A micro-dairy — same Jersey herd since 1952. Old Breton method.

Slather on warm rye or radishes. Melt over new potatoes or grilled corn. Eat by the slice with honey. Pair with cider, ouzo, or black tea. Let it sit out for an hour — then spread thick. You’ll hear a crunch.