Beurre Bordier from Maison Bordier in Saint-Malo, Brittany, made from the raw cream of grass-fed cows across Brittany and Normandy. This is the doux, the unsalted version, so nothing gets between you and the milk.
The cream is naturally cultured, then churned slowly and hand-kneaded on teak paddles, a 19th-century process Jean-Yves Bordier revived when he took over the dairy in 1985. That malaxage is why it feels the way it does, plush and silky rather than dense, with a glossy body that softens the second it hits a warm knife. The color runs deep yellow from the pasture, and the flavor is straight fresh cream up front, a quiet grassy pull through the middle, and a soft hazelnut note on the finish that lingers.
This is the butter chefs ask for by name. Spread it thick on a warm baguette with a little fleur de sel, fold it into a beurre blanc, or just melt it over a piece of fish. Once you have Bordier in the fridge, everything else feels ordinary.
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
