Hand-churned Breton butter with grass-fed flavor, visible marbling, and clean salt.
Maison Bordier hand-churned salted butter from Brittany, high-butterfat and naturally cultured. Smear on baguette or serve with radishes. Ships to 48 states.
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Maison Bordier's salted butter comes from the milk of grass-fed cows in Brittany and Normandy, hand-churned in Saint-Malo the same way the Bordier family has done it since the 19th century. It's a beurre de baratte, which means the butter is churned by hand and then kneaded onto a wooden frame with teak paddles, a process that forces out a great deal of the moisture you'd find in industrial butter and pulls the fat into visible marbling and striations you can see when you cut into it.
The result is one of the highest butterfat European butters you can get your hands on, silky and spreadable with a deep grass-fed cream flavor. The natural culturing that develops from the hand churning gives it a yogurty tang and a soft nuttiness underneath, and the sea salt is worked in at the end so you get a clean savory lift rather than a sharp saline hit.
This is the butter chefs reach for when the butter itself has to carry the dish, and it's just as good in the simplest form: a thick smear on warm bread with a couple of cold radishes on the side.
Silky and spreadable, with visible marbling and striations from the hand-kneading. Melts on the tongue rather than resisting the knife.
Pronounced for a butter: deep grass-fed cream up front, a clean savory salt lift through the middle, and a naturally cultured tang on the finish.
Long, buttery finish that coats the palate and lingers with sweet cream and a soft saline pull well after the bite is gone.
Deeply milky and cultured, tasting of fresh cream and yogurt from the natural culture the hand churning develops.
A gentle browned-cream, almost hazelnut note runs underneath the salt, a signature of high-butterfat European butter.
Faint pasture and hay in the background from the Brittany and Normandy grass, more meadow than mushroom.
No heat or piquancy, just the clean savory lift of the sea salt crystals.
None rind
No rind, this is fresh cultured butter.
Beurre de Baratte stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The high butterfat wants bubbles or bright acid to cut through, and Loire whites echo the sea-air minerality of the Breton milk.
The classic move is a thick smear on a fresh baguette or dark rye with a pinch more fleur de sel, or the French radish-and-butter ritual where the cool crunch meets the cream.
Video represents style and type of cheese - may not be an exact match in all cases.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
