Unt de Ibănești

Paradoxically, butter isn’t the result of a meticulously studied process by enlightened minds or the product of skilled hands after numerous trials. Butter emerged in the Middle East around 2,000 years ago, quite accidentally. During that time, milk was stored in leather barrels and suspended from beams in clusters of 2-3. Left to the elements, they would collide with one another until the people churning the milk stumbled upon a thick, strong-tasting slurry with a completely unique texture unlike anything they had encountered before. For centuries, butter was made by hand through the process of ‘churning’ cream in wooden pots. Our Ibănești butter, however, isn’t churned in the traditional sense; we obtain it at 82% fat content. And that’s where we leave it because butter is butter—either you smear your fingers with it as it drips off a warm piece of bread, or you abandon the notion of butter altogether and move on to something else.

You can find Ibănești butter available in 200-gram containers, and we highly recommend giving it a try to discern the difference. What exactly is the difference? Try it and we can discuss it later.