Echire Salted French Butter, 250g

Product Information

Here are six of the fanciest French butters every gourmet cuisine connoisseur needs to try at least once. 1. Lesecure 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. 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. Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk.

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.

Train Travel

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 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. 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.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 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. 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. 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.

Butter has held an Appellation d’Origine Protégée (AOP) status since 1992 and is certified Non-GMO. 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 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. 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.

4. Le Beurre Bordier

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 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.