Le Beurre Bordier Semi-Salted Butter

$27.50 / 125 g Brickprice is $27.50 by 125 g Brick

by Bordier
France

Le Beurre Bordier’s Semi-Salted Butter is the first choice of chefs everywhere, and for good reason. Crafted in Brittany, France, with milk from local farms, this artisan butter is handmade from start to finish. It’s kneaded on wood to expel water and deepen flavor, and the result is what you wish every butter tasted like. So silky, a little grassy, with big flavors of fresh, sweet cream, shifting with the seasons and the cows’ diet. Pair it with Laguiole’s Mini Spreader for an upscale gift for the home cook.

“This is not a butter; it is the butter. It completely changed what I thought butter could be and what it could add to a dish. But I like it best simply slathered on fresh bread.”

Murray's Cheesemonger – New York, NY

Salted Butter (100%)

Murray’s is the exclusive retailer of Le Beurre Bordier in New York City.
Bordier butters carry a best before date of approximately 14 days out. This is not an expiration date. It’s best enjoyed within that time period, but can be enjoyed for longer. There may be loss of flavor over time if it’s far past this date or improperly stored.
This butter is completely handmade: it’s hand-churned, hand-kneaded, hand-shaped, and hand-wrapped.
The traditional kneading process is called malaxage. It not only expels water, it also aerates and stretches the fat molecules in the cream. The result is a deeply complex flavor profile.
Bordier describes their butter as a living thing. It “awakens,” it “cries,” it “comes to life.”
In the warmer months, the milk comes from cows that are 100% grass-fed.
Because the milk used is from grass-fed cows raised on small-scale farms, the flavor, color, and texture of the butter will change with the seasons. In the spring and summer, it’s even softer and silkier, with subtle notes of hazelnut.

In 1985, Jean-Yves Bordier, a third generation dairy and cheesemaker, took over La Maison du Beurre in Brittany, in the northwest of France, and began making his hand-kneaded butter.
In 1999, Bordier partnered with the owner of the dairy, Olga, in Noval-sur-Vilaine to grow the business while maintaining his commitment to traditional techniques and methods.
Although Bordier retired in 2015, the company has continued to stay true to his mission of artisan craftsmanship.
All the milk for their butter comes from small farms within 60 miles of where it’s made.