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.
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
