Hand-churned Breton butter with real Bourbon vanilla, creamy and never cloying.
Maison Bordier's cultured French butter from Saint-Malo, hand-kneaded with real Bourbon vanilla and brown sugar. Deep yellow, floral, spoon-soft. 125g.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Maison Bordier's Madagascar Vanilla is a cultured cow's milk butter from Saint-Malo in Brittany, France, folded with real Bourbon vanilla and a little brown sugar during the final kneading. Bordier still churns and malaxes by hand at wooden tables with teak paddles, the same Breton method the house has kept since the 19th century, which is why the paste has this dense, almost pastry-cream body instead of the tight snap of a machine-pressed stick.
The color is a deep butter-yellow from the grass-fed Norman milk, and you can see the vanilla seeds running through the brick. On the palate it opens gentle and creamy, then the vanilla comes forward as a warm floral note with the brown sugar tucked underneath, sweet without ever going candied. The finish is long and clean, more perfume than sugar, and it leaves the mouth wanting the next bite of toast.
This is one of those buttery indulgences you set out on the table and let people cut their own slice from. It sits in the sweet spot for morning brioche, buckwheat crêpes, or a spoonful stirred into a bowl of roasted stone fruit at the end of dinner.
Silky and spreadable straight from the fridge, warms into an almost pourable paste on toast, no grain, no waxiness, just soft yellow cream.
Gentle at the start with the full fat carrying the flavor, then a warm floral wave of real Bourbon vanilla and a whisper of brown sugar right through the middle.
Vanilla stays on the palate for a good beat after the butter has melted, sweet and floral rather than sugary, fading clean without any cloy.
Deeply lactic, cultured cream up front with that Breton yellow-butter richness Bordier is known for, closer to a spoon of crème fraîche than a supermarket stick.
A quiet browned-cream note underneath the vanilla, the kind of thing that gets louder if you melt it into a pan sauce.
No earthy or vegetal notes, this is a cream and vanilla profile all the way through.
No heat, the vanilla reads floral and sweet rather than peppery.
None rind
No rind. Comes as a hand-shaped brick wrapped in parchment.
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 bubbles and the fortified sweetness both track the vanilla and cut the fat, and a small pour of Cognac after dinner picks up the brown sugar note.
This is a finishing butter, a slice on warm bread or brioche is the honest use, and a knob melted onto roasted stone fruit or a stack of crêpes turns dessert into something you remember.
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
