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.
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.
Add to Cart →Cold-ship 2-day overnight nationwide
