Beurre de baratte demi-sel from Rodolphe Le Meunier, the celebrated affineur and butter maker out of the Loire Valley in France. Cow's milk from local farms, pasteurized within 48 hours, cultured for another 24, then churned in a traditional wooden barrel and hand-molded into pots. That's the whole trick, and it's why this butter tastes the way it does.
The paste is dense and bright yellow, spreadable straight from the fridge and truly silky at room temperature. Cultured fermentation gives it a pronounced fresh-yogurt tang on the front of the tongue, a hazelnut and browned-butter note through the middle, and a sweet-cream finish that lingers longer than any butter you've had on a hotel breakfast tray. The demi-sel level of salt sits underneath it all — enough to lift the flavor, not enough to lead it.
Rodolphe is one of the most awarded cheesemakers in France, and his butter is treated with the same care as his aged wheels. This is the kind of butter you slice into rounds, set on a plate with a little fleur de sel, and let people fight over.
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.
Carefully packaged and shipped from our Beverly Hills shop.
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