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This facinating example of American dairy prowess is a butter that is very high in butterfat, made so that the cream is not aged and does not have cultures added to it. The butter has a sweeter flavor without the dairy tang present in cultured products. Beurremont is higher in fat than most high fat butters (by 3%), very rich and creamy,extremely low in moisture with a higher melting point.
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cream, natural flavorings; contains milk
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