also known to be a “niche” and high-quality brand as they only produce 2000 tons of butter a year. The farm was owned and run by 3 generations of a same family , all moved by the same passion. We were then welcomed at the factory by Guillaume Ribadière, Sales and Marketing director and had the chance to observe the traditional butter making in a wooden churn, turning 25,000 liters into 925 kg of butter before tasting it. The next visit took us to the production site of major butter exporter to the Middle East: Paysan Breton (Laita group), which is located in Brittany where the cows graze in the fields for at least 200 days a year! The yellow color of the natural dairy butter actually come from the milk and originally the grass and flowers that cows eat. Candice Lher, the Export Product Manager, explained to the team the production process of Laita butter, starting with the reception and pasteurization of cream. Maturation follows, and then the preparation of cultures, followed by the churning of butter, cooling
102 SEP/OCT 2019