Beurre Rose facts for kids
Beurre Rose is a special type of butter that comes from Luxembourg. It's made from cultured milk, which means good bacteria are added to the milk to give the butter a unique and delicious flavor. This butter is not just for spreading on toast; it's also a popular ingredient in many sweet and savory dishes.
Beurre Rose is very special because it has a national quality mark called the Marque Nationale from the Grand Duchy of Luxembourg. This mark means it meets high standards.
Why is it Called Beurre Rose?
The name "Beurre Rose" means "Pink Butter" in French. But don't worry, the butter isn't actually pink! It gets its name from a special "pink" quality label. The government of Luxembourg gives this label to the butter because of its excellent qualities. These qualities include how easily it spreads and its wonderful taste.
History of Beurre Rose
The story of Beurre Rose's special status began a long time ago. In 1932, a law was created to protect the name "Beurre de Marque Nationale Luxembourgeois." This law made sure that only butter meeting certain standards could use this name.
Later, in 1970, the law was updated. This change helped to create a national brand name that was protected even more. This meant that the butter's quality and origin were officially recognized.
In the year 2000, Beurre Rose received an even bigger honor. It was given a PDO classification in Europe. PDO stands for "Protected Designation of Origin." This means that Beurre Rose is a unique product tied to its specific place of origin in Luxembourg. It's like a special badge of honor for food!
How Beurre Rose is Made
In the past, Beurre Rose was made using traditional methods. Today, it's produced using modern "continuous churning" methods. This means the butter-making process is very efficient and consistent.
Even with modern methods, quality is super important. The butter is checked very carefully throughout the year. Experts test it about 15 times annually. They do chemical tests to check its ingredients and safety. They also do "organoleptic" tests. This means they use their senses – taste, smell, and touch – to make sure the butter looks, smells, and tastes perfect. These checks are on top of all the regular hygiene and quality tests that every food product must pass.
