Echire Salted French Butter, 250g

Product Information

Butter has held an Appellation d’Origine Protégée (AOP) status since 1992 and is certified Non-GMO. To obtain this texture and the flavours that are so characteristic of our Isigny Butter, we carefully select the natural fermenting agents that give it all these qualities. These are the essential stages in making Isigny Butter: Its benefits for human health: Our milk has a high mineral salt content, particularly sodium, and high concentrations of micronutrients. These are substances that are essential for healthy and balanced growth. It is also a source of vitamin A, contributing to the growth of bones and teeth, and protects against infection. This butter is considered one of the best in the world. One Savuer writer admitted she loves it so much she’s had it “overnighted from a friend in Paris.” Bordier is a beurre de baratte, or butter produced using traditional French techniques including being “cultured, churned, then handled by two small wooden paddles.” Bordier butter is versatile, working overtime as a spread, an ingredient in baked goods, and as a browned base for pasta sauce. The milk is sourced from Brittany and Normandy, and Bordier butter is churned and kneaded by hand. The flavor is complex, encompassing salty, floral, earthy, nutty notes. One food writer perhaps put it best when he wrote on his blog, Churn Craft, that Bordier is “heavenly.” 5. Rodolphe Le Meunier Its texture: The quality of the pasture gives a homogeneous stable fat rich in oleic matter, which leaves our Butter with an excellent soft and creamy texture. It is very spreadable.

Here are six of the fanciest French butters every gourmet cuisine connoisseur needs to try at least once. 1. Lesecure The milk used to produce Échiré butter comes from 66 farms, all within a 50 km circumference. The cows enjoy the same grass and climate. With Échiré butter the area of origin is so defined, its flavour is traceable and distinct. Échiré is produced with a huge amount of care and attention to detail, but the fact that it is from a small area in France comes across when you eat it. You can taste the difference. Many French butters are still made in accordance with the oldest culinary traditions. The production of Echiré butter in Poitou-Charentes, for instance, still includes the use of wooden butter churns ! These ancient tools give its delicate hazelnut flavour to this product, which holds a PDO (protected designation of origin) label. Use as is. This highly regarded butter is perfect for cooking, baking or even plainly spreading on your favorite bread.

Handling of the butter is also kept to a minimum to preserve its quality. Having it handled and produced by hand helps lessen any damaging impact to the butter. As a response to the ongoing climate crisis, producers of French butters have developed new eco friendly products. Organic butter requires the use of top-quality organic milk. This raw material is collected in eco conscious dairy farms where cows only eat fresh grass and non-GMO, pesticide-free fodder. After pasteurization, it is softly skimmed and seeded with natural lactic ferments. Organic butter contains no preservatives and no artificial food colouring.

He prefers to buy his butter in massive slabs, because the less it is interfered with, the better it tastes. Butter should be kept in the fridge, he says. Storing it at room temperature may make it easier to spread, but just a few degrees' fluctuation will compromise the taste. butter’s appeal lies in its delicate, creamy and distinct flavor – a recipe that has stayed true to its roots since 1894, made at the same independent dairy near the cities of Poitiers and La Rochelle in Western France. It contains more butterfat (82%) than normal butters and has a higher melting point. This trait makes it especially good for delicacies such as croissants or puff pastry, which need rolling out several times. Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk. Farmers have been making butter in Isigny-sur-Mer for 400 years. This cow’s milk butter, made in the Baie des Veys region of Normandy between Manche and Calvados, has also been awarded PDO status. The region’s lush valleys and temperate climate near the sea infuse the butter with a grassy, mineral flavor and pleasing hazelnut aftertaste. Well balanced between sweet and salty, Beurre d’Isigny is “ silky and supple.” It’s also a favorite among chefs because it has a long shelf life and remains stable during the cooking process. 3. EchiréWhen it comes to describing a cuisine, stereotypes are usually never welcome. But if there’s one widespread truth we know can confidently repeat when it comes to the French, it’s that they have perfected the art of cheesemaking. And so it should come as no surprise that another French dairy product, butter, is among the best in the world. Many companies from all over the world were freely using our name to sell their butter. In 1984, a number of producers and processors set up a trade union to defend the producers and processors of Isigny-sur-Mer Butter and Cream.

Its taste: Our butter has a creamy taste and a high iodine content, which comes from the proximity of the sea, its geological history and the type of soil, which is flooded by salt water in winter.

Source the tastiest unsalted butter and PDO butter here

The proof, as they say, is in the pudding. Or in my case the starter, with which I first ate Echiré at the Delaunay restaurant in London last year. The butter was served in the form of a slim pat alongside a freshly baked, raisin-studded roll. It was unexpectedly delicious, outshining even the bread. I realised that for me, butter had become just something to spread on toast or to cook with, instead of a food in its own right. Even though the “premier cru laitier de France” label protected our Isigny Butter for some time, the battle continued into the 1980s. At this time, official recognition of the quality and the terroir of Isigny became a matter of urgency. The French love to start their day with some bread and salted butter. Their favourite lunch is often a Parisian sandwich. Also called a « jambon-beurre », this simple treat consists of a sliced baguette filled with ham and spread with butter. For dinner, it is common in France to serve fish with butter-sauce or mashed potatoes with hot butter.