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"Beurre Extra Fin" is a classification used in France for classifying butter. As for "regular" "Beurre Fin", the butter is made from pasteurized cream, none of which can be recovered from whey, and a maximum of 30% of the cream used overall can have been previously frozen.
In addition, Beurre Extra Fin must be made within 70 hours of the milk having been collected. The pasteurization and churning are to have been done within 48 hours after the cream having been skimmed off the milk.
Also called:  Beurre Extra Fin (French)
See Also
Beurre Fin
Other entries for French Butters
Beurre Charentes-Poitou, Beurre Cuisinier, Beurre d'Échiré, Beurre Extra Fin, Beurre Fermier, Beurre Fin, Beurre Laitier, Beurre Pâtissier, Demi-Beurre, French Butters
Other entries for Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter
Other entries for Dairy
Butterfat, Cheese, Milk, Nondairy Topping
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