Bordier salted butter, hand-churned in Saint-Malo on the Brittany coast from the milk of grass-fed cows across Brittany and Normandy. Jean-Yves Bordier is the guy who dragged this recipe back from near-extinction, turning the butter out on wooden tables and working it slowly with teak paddles, the way it was done in the 19th century.
The paste is cool and dense straight from the paper, then goes silky and spreadable the second it hits warm bread. Big grass-fed cream note up front, a little cultured tang like fresh crème fraîche, and then the sea salt shows up as distinct crystals on the finish, not dissolved into the fat. Malaxage is what gives it that plastic, almost sculptural body, and it's why chefs treat this like an ingredient in its own right instead of a spread.
A 5kg motte, hand-cut to order. This is the block the professional kitchens buy in on, so you're getting the same butter that goes into the pastry room and onto the tasting-menu bread service.
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.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Choose Your Weight →Cold-ship 2-day overnight nationwide
