Beurre de Baratte Demi-Sel by Rodolphe Le Meunier is a lightly salted cultured butter from the Loire Valley, made in Saint-Antoine-du-Rocher from milk sourced off local French farms. The milk is pasteurized within 48 hours of the harvest and the cream is left to ferment another 24 hours before it goes into a traditional wooden baratte, where Rodolphe slow-churns it and then hand-molds each piece.
That long culture and wooden-churn treatment is what you taste. The color is a vibrant yellow, the texture dense and pliable when cold, glossy and spreadable the second it warms on toast. The cultured cream reads bright and yogurty up front, closer to crème fraîche than sweet cream, then rolls into hazelnut and browned-butter depth on the finish. The demi-sel salting sharpens every note without ever taking over.
Rodolphe learned the craft from his father and his grandmother, and this butter is one of the reasons his name gets dropped in Paris and Tokyo delis. Right in the sweet spot for a piece of good baguette and a few radishes.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Packed cold for overnight delivery.
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