Driving west from Normandy into Brittany, while dairy continued to be a treasure, it was more common to hear of butter than cheese. And, it was much easier to find salted butter than the unsalted variety. Historically, when France imposed a high salt tax on much of the country, Brittany was exempt1. Before refrigeration, it was also hard to preserve butter unless it was salted, raising the question, to what extent did history influence the tradition of salted butter that Brittany is so famous for?
