the practice of not refrigerating butter in France is primarily due to cultural and culinary preferences. French butter is typically made with higher butterfat content (around 82%), which contributes to its creamy and smooth texture. This high fat content acts as a natural preservative, making the butter less prone to spoilage.
Additionally, in many European countries, including France, there is a tradition of storing butter at room temperature in a butter dish or container, allowing it to soften and be easily spreadable. This practice is also influenced by the fact that refrigerating butter can sometimes cause it to harden too much, making it less pleasant to use on bread or pastries.
It's important to note that the decision to refrigerate or not refrigerate butter is a matter of personal preference and cultural habits. In hotter climates or regions with different butter compositions, refrigeration may be necessary to prevent the butter from going rancid. If you're uncertain about whether to refrigerate butter, it's always best to follow the storage recommendations provided by the manufacturer or consult local culinary practices.