Echire Salted French Butter, 250g

Product Information

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. Echiré 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. 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:

Use as is. This highly regarded butter is perfect for cooking, baking or even plainly spreading on your favorite bread.

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This study made it possible to speed up the process of obtaining the prestigious French AOC label, with the butter finally being granted the European PDO in 1986. Our PDO Isigny Butter must therefore be produced within a precisely defined geographical area of 175 municipalities around Isigny-sur-Mer.

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 Here are six of the fanciest French butters every gourmet cuisine connoisseur needs to try at least once. 1. Lesecure 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. 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 Butter is a relative latecomer to the artisan food movement compared with the boom in traditional breads and cheeses, where provenance and original production methods are major selling points.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.

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. Addition of lactic fermenting agents so that the Butter develops all of its flavours and specific texture.. 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.

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. 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. 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. 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.

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.

Epic Stays

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. This butter presents itself pale in colour: the very light yellow of primrose petals. Its texture is also firmer than normal butter, but suppler and not as greasy. 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.