Beurre de baratte is a type of butter that is traditionally made in France using a churn or barrel-shaped churn called a "baratte". The baratte churns the cream until it separates into butter and buttermilk. This type of butter is often considered to have a superior flavor and texture compared to industrially produced butter, which is made using centrifugal force to separate the cream. Beurre de baratte is often made from high-quality cream from cows that have been fed a specific diet, and it is typically salted to enhance its flavor and preserve it. The texture of beurre de baratte is typically rich and creamy, with a slightly nutty flavor that comes from the fermentation of the cream during the churning process. Today, beurre de baratte is produced both on a small scale by artisanal butter makers, as well as on a larger scale by commercial dairy producers. It is often used in traditional French cuisine, and is prized by chefs for its rich flavor and texture.