This is the Beurre Bordier au Truffe Noire from Maison Bordier in Saint-Malo, on the Brittany coast. It is cultured cow's milk butter, hand-churned on a wooden malaxeur since 1985, with shavings of Périgord black truffle folded in at the finish so the aromatics stay lifted instead of getting cooked into the fat.
The base butter itself is in a class of its own, dense and silky with a real cultured-cream tang, closer to crème fraîche than to any supermarket sweet-cream. The truffle sits right on top of that: damp forest floor, wet stone, a little garlic-and-mushroom depth that reads unmistakably as tuber melanosporum. It comes in soft at room temperature and melts clean over anything warm, and the truffle keeps blooming on the finish for a good half minute after.
A 125g bar is meant to be used, not saved. Slide a coin of it under the skin of a roasting chicken, melt it over soft-scrambled eggs, finish a risotto with it off the heat. Right in the sweet spot for the moments where a normal butter would be underselling the plate.
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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