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.
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.
Carefully packaged and shipped from our Beverly Hills shop.
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