Andante Butter is in my kitchen right now
Exactly one year ago, on March 9th, 2007, I attended a special dinner with Alain Passard of L'Arpège at David Kinch's Manresa in Los Gatos. If you were to ask me what taste I remembered most from that particular meal, my answer would be the butter, about which I wrote at the time: "...a thick slab of the most wonderful butter ever seen on this side of the Atlantic. Hand churned by Soyoung Scanlan of Adante Dairy, it was a rare treat. To say we were eating it in cheese-like proportions wouldn't be an understatement.
Yesterday, my friends, whilst at the San Francisco Ferry Building Farmers' Market, I spotted carefully wrapped, blocks of something I hadn't seen before at the Andante stand. The small printed words "Butter Andante Dairy" caught my eye and I had to do all I could to maintain my composure and not scream "Oh My God" at the top of my lungs. This artisanal, cultured butter is made by hand by Scanlan for The French Laundry and I have never seen it for sale before. This butter is heavy, rich and intensely creamy, giving off a milky sweat and a mildly cheesy taste and smell.
Although, sadly, this market version is not as mind-blowingly delicious or indeed as salty as I remember from my experience at Manresa, neither is it as salty as I personally like my butter to be, it was certainly a treat to be eating a butter of this quality on my Sunday slice of toast this morning.
Adante Dairy Website
Adante by Cheese By Hand
Chuck Eats on Andante Dairy Butter
Food for Thought tries Andante Butter
Other Resources & Further Reading
30 Great Butters by Saveur
2006 | Puntarelle
2005 | Tabla, Marin
© 2008 Sam Breach Andante Butter is in my kitchen right now