Raw cultured French butter with fine Atlantic sea salt.
Raw cow's milk salted butter from Échiré, France. AOP Charentes-Poitou, wooden-churn cultured. Buttery, hazelnut finish. Order online.
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This is Échiré Demi-Sel, the salted version of the raw cow's milk butter from the village of Échiré in Poitou-Charentes, France. It carries the Charentes-Poitou AOP, which locks in where the cream comes from and how the butter is made. What sets Échiré apart is the wooden barrel churn, an old-school method almost nobody uses anymore, and the raw cultured cream that goes into it. That gives you the highest tier of butterfat you can get in a European butter, and a real cultured tang under all that richness.
The demi-sel version is finished with a light sprinkle of fine sea salt from the Atlantic coast, just enough that you feel it in the finish without covering up the cream. Dense and silky when it comes out of the fridge, it softens into something spreadable within a few minutes on the counter. You get a hazelnut brown-butter note through the middle from the wooden churn, and a long, buttery finish that coats the palate.
This is butter you eat as an ingredient, not just a spread. A thick smear on a baguette with radishes is the traditional move at the source, and once you've had it that way it is hard to go back.
Dense and silky at fridge temperature, spreadable within a few minutes on the counter. Cuts clean off the bar with a wet, glossy face, no weeping.
A real cultured-butter flavor with the salt sitting just above the cream. Not a background butter, this one has opinions about what you spread it on.
Long, buttery finish that coats the palate — the cultured tang and fine salt hang on for 20 or 30 seconds after the fat has melted away.
Deeply lactic, the whole point. Fresh cream, cultured yogurty tang, a light sweetness underneath from the high butterfat.
A gentle brown-butter note runs through the middle, hazelnutty and warm, from the wooden-churn culturing.
Very little earthiness. A whisper of pasture-fed grassiness on the finish, nothing barnyardy.
No heat. The salt registers as clean saline, not peppery bite.
None rind
No rind. The butter is sold as a foil-wrapped bar with a fine sprinkle of sea salt visible on the surface.
Échiré Beurre Demi-Sel stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The cultured tang and salt love bubbles and bright dry whites from the same corner of France. A late-harvest Sauternes at the end of a meal turns a piece of buttered baguette into dessert.
The classic French treatment is radishes and baguette with a thick smear of the butter, letting the salt and cultured cream carry the plate. Honey and figs pull out the sweeter cream notes for a dessert board.
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.
“A village cooperative that still churns cultured butter in century-old teak wood barattes, using milk from a tight radius of AOP-designated farms.”
Slow batch-churning of lactically cultured cream in traditional teak wood barattes, the same method used since 1894.
Carefully packaged and shipped from our Beverly Hills shop.
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