Butter is one of the glories of French cuisine. It’s a key ingredient in those flaky pastries and lighter-than-air croissants we love so much. And is there anything better than a smear of French butter on a slice of crusty baguette?

But why is it so good?

Lucky me, I was asked by the French butter association (yes, there is such a thing) to write about French butter. They even offered to send me a bunch of samples. What could I say but yes?

Now I know all about French butter and why it is so good. I even organized a butter tasting to compare it to American butter (spoiler alert: the French win.)

Read all about it in Frenchly!