This is Bordier yuzu butter from Maison Bordier in Saint-Malo, Brittany, one of the last houses in France still hand-kneading their butter on teak paddles. Lightly salted, made from the milk of free-ranging Breton cows, and folded through with Japanese yuzu so the citrus works into the paste rather than sitting on top.
On the knife it is silky and spreadable, softening into something almost whipped at room temperature. The cream is deep and cultured up front, faintly yogurty, then the yuzu lifts through the middle, floral and citrusy with a little bitter-pith bite on the finish. Not a novelty butter. The remalaxage process, the hand paddles, the free-range milk, all of it is the same 19th century method the house has always used, just with a modern flavor tucked inside.
The move here is warm bread, a flake of sea salt, and this butter, cold from the fridge and softening as you eat. A tier above what you thought butter could do.
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
