Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form.^[1] Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.

Following our previous info, please check TV program, in french, sorry for that. Guy Martin, one of the top french Chef, present the real baratte butter made by Pascal BEILLEVAIRE. http://www.tv5.org/cms/chaine-francophone/Revoir-nos-emissions/Epicerie-fine/Episodes/p-18733-lg5-Le-beurre-de-baratte.htm 

Now this butter: salted, crispy salted and unsalted is avalaible in HK. It's so creamy and tasty!

For cooking or spread on bread, you will enjoy a pure moment of authenticity. Wake up your palate, try our Butter!