Echire Salted French Butter, 250g

Product Information

Its colour: The presence of carotenes, precursors of vitamin A, in the lush grass of the region’s pastures, produces the natural buttercup colour of our butter. The fresh spring grass gives it a bright yellow colour and a softer texture. Depending on the season, PDO Isigny Butter will therefore not have the same colour, which is a sign of fine quality. 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. 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. 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.

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

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

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. It all sounds very scientific, but most of the world's best pastry chefs – in New York, Paris and London – agree and prefer baking with Echiré. It contains more butterfat than normal (84 per cent compared with 82 per cent) and a higher melting point. This makes it more plastic and malleable; this is especially good for delicacies such as croissants or puff pastry, which need rolling out several times. Echiré comes both salted and unsalted. (Incidentally, salt was first added to butter purely as a preservative, but now many people prefer a more seasoned taste.) Either way, it is pale in colour: the very light yellow of primrose petals. Its texture is also firmer than normal butter, but suppler and not as greasy. Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk.