Bordier's silky butter folded with fresh lemon zest and olive oil.
Bordier's Brittany-churned artisan butter, hand-kneaded with fresh lemon zest and fruity olive oil. Silky, citrusy, chef-favorite. Order online.
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Maison Bordier's Huile d'Olive Citronnée butter is made in Saint-Malo, on the coast of Brittany, by an artisan beurrier working since 1985. Cream from grass-fed Brittany cows is churned and then hand-kneaded with wooden teak paddles, a technique the shop has kept alive since the 19th century, and folded with fruity olive oil and fresh lemon zest.
The paste is silky and spreadable, almost whipped, and reads first as fresh sweet cream from those cultured Brittany cows. Then the lemon zest lifts through the middle, and the olive oil rounds the finish with a soft green, faintly peppery note. Very high butterfat, no rind, no aging, just a compact 125g block meant to be used soon after it lands.
Bordier is what a lot of chefs will quietly tell you is the best butter in the world, and this is one of their signature flavored blocks. Come on down and grab a bar — it makes a very simple piece of warm bread taste like a proper table in Saint-Malo.
Silky, spreadable, almost whipped — folds under the knife with no resistance, coats the palate like soft cream.
Gentle and bright — the dairy leads, then lemon zest lifts the finish while the olive oil rounds it off. A flavored butter, not a bold cheese.
Mid-length finish that hangs on the citrus zest and a whisper of peppery olive oil after the cream fades.
Deeply lactic — cultured Brittany cream, very high butterfat, reads like fresh sweet cream with a soft tang from the culture.
Not a nutty profile; the fat is fresh and clean rather than browned or aged.
No earthy notes; this is a bright, citrus-forward butter, not a rind-driven cheese.
A faint peppery lift from the olive oil on the back palate, more green than hot.
None rind
No rind — this is a fresh churned butter, sold as a block.
Cultured Butter stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bright citrus and cultured tang want a crisp, mineral wine or bubbles to match the acidity in the lemon and cut the butterfat.
The lemon and olive oil are already doing half the work of a dressing, so a good crusty bread and a little flaky salt is really all it needs. Nice on grilled fish or steamed asparagus too.
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
