When 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. 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.

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 MeunierIts 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.

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.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. Do you enjoy our selection of French butters ? Feel free to browse through our complete catalogue. This list includes milk products, various cheeses and a wide array of French dairy products that will enchant your most demanding clients ! Source the tastiest unsalted butter and PDO butter here Over the centuries, the way in which we make our Butter has changed very little. The cream is churned to form small grains of butter, which are washed with pure water and then kneaded until a smooth texture is obtained.

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. Churning: to transform the Cream into Butter. During this stage, repeated vigorous mixing isolates the fat globules and binds them together to form grains of butter.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. 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. Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk.