Silky cultured butter folded with warm Espelette pepper.
Hand-churned Bordier butter from Saint-Malo blended with Piment d'Espelette. Silky, cultured, with a slow-building Basque pepper warmth.
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The world's most famous artisan butter, from Jean-Yves Bordier in Saint-Malo, folded through with Piment d'Espelette AOP from the Basque country. It's a pasteurized cultured cream churned from the milk of grass-fed Breton and Norman cows, then hand-kneaded on teak paddles, a 19th-century step almost nobody still does that gives the butter its signature silky, almost pomade-like texture. You can spread it cold and it doesn't fight you.
On the palate it leads with deep cultured cream and fleur de sel, and then the Espelette shows up on the back of the tongue as a slow, warm glow. Not sharp. More paprika-and-sun than chili, with a faint smoked-vegetal note running underneath. The finish is where the pepper really settles in, holding for 20 or 30 seconds after the butter has melted away.
Use it the way the chefs in Paris use it: a thick slice on warm bread, a knob melted over a just-off-the-pan steak, or a spoonful stirred into scrambled eggs at the end. In a class of its own.
Silky, spreadable, almost pomade-soft at room temperature. Melts on the knife and coats the bread like a cream rather than breaking.
Sweet cultured cream up front, then a slow build of smoky red pepper and fleur de sel on the back of the palate. Warm, not hot.
The Espelette lingers well after the butter has melted away, a gentle peppery warmth that holds for 20 to 30 seconds before fading into salt.
Deeply cultured, fresh-cream character — this is what people mean when they say European butter tastes different. Yogurty tang with a proper barnyard-sweet finish.
A browned-butter note from the hand-kneading on teak, subtle hazelnut running under the cream.
A faint sun-dried, vegetal warmth from the Espelette itself, more paprika-adjacent than mushroomy.
Mild controlled heat from Piment d'Espelette AOP, sitting on the back of the tongue. Never sharp, more of a glow than a bite.
None rind
No rind. Sold as a fresh molded motte.
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 bubbles and acidity of Champagne or Basque cider cut the fat and refresh the palate between bites; Txakoli pulls the Espelette back toward its Basque home.
Warm bread is the classic canvas — a thick smear on rye or a torn baguette lets the cream and pepper do the work. Radishes dipped in it are a Breton snack that shows off the salt.
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-paddled cultured butter in the 19th-century Breton tradition, built on grass-fed Brittany and Normandy milk and finished in small flavored batches that other producers can't replicate at scale.”
Cultured cream slow-churned in wooden barattes, then hand-kneaded (malaxage) on a wooden table with teak paddles — a 19th-century technique that lets flavorings fold in without breaking the texture.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
