Beurre Extra Fin

"Beurre Extra Fin" is a classification used in France for classifying butter. As for "regular" "Beurre Fin", the butter is made from pasteurized cream, none of which can be recovered from whey, and a maximum of 30% of the cream used overall can have been previously frozen.

In addition, Beurre Extra Fin must be made within 70 hours of the milk having been collected. The pasteurization and churning are to have been done within 48 hours after the cream having been skimmed off the milk.

Beurre Fin

Beurre Charentes-Poitou, Beurre Cuisinier, Beurre d'Échiré, Beurre d'Isigny, Beurre de Baratte, Beurre Extra Fin, Beurre Fermier, Beurre Fin, Beurre Laitier, Beurre Pâtissier, Demi-Beurre, French Butters

Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, Ghee, Light Butter, Margarine, National Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-Salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter

Cheese, Milk