On a cold winter day in Normandy, not far from the D-Day landing beaches where Allied soldiers liberated France in World War II, the air is redolent with cream in the Isigny Sainte-Mère butter factory. In A Little Tour in France, Henry James wrote, “it was the poetry of butter, and I ate a pound or two of it.” Julia Child, the American champion of French cuisine, famously quipped, “with enough butter, anything is good.” “He can determine when the butter is ready by the sound in the churn,” says director Marie Eck, noting that “what cows eat directly affects the spreadability of butter.”
Author: @NatGeoTravel
Published at: 2026-01-27 00:00:00
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