Grass-fed Italian butter or Grass-fed Southern French butter – When it comes to farming and working in the kitchen, some might say the French and the Italians know better than their counterparts. French and Italian butter come from the right kind of cows — you will always get casein A2 protein. Again, Italian and Southern French cow’s milk only contains casein A2 milk because those cows weren’t affected by the casein A1 genetic mutation.

And buying French and Italian butter will not be a concession — the quality of the cream is just so… creamy. And the butter is ridiculously flavorful because it comes from lightly-soured cultured cream. So it’s not only nutty, but it has a slight tang to it as well. Chances are you won’t go back to regular butter again.
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