This is Le Gall Fleur de Sel from the town of Quimper in Brittany. Beurre de baratte, meaning it's churned in a wooden barrel the old way, which is a slower process that lets the cream culture more naturally and gives you a butter with real body and tang rather than something flat and industrial. Then it's finished with Fleur de Sel from Guérande, the hand-harvested salt from the marshes just down the coast.
The paste is dense and waxy, deep yellow from the Breton pastures, and you can see the salt crystals throughout. On the palate it's full-cultured lactic tang up front, a hazelnutty browned-cream note through the middle, and then the Fleur de Sel crystals crunch and pop, leaving a saline mineral finish that lingers longer than you expect from a butter.
This is what French chefs mean when they talk about butter as an ingredient. Spread it on a baguette with radishes on top, fold it into a pan sauce at the end, or finish a piece of grilled fish with a cold pat and watch it melt into a glaze. It's the version of butter that reminds you butter is a dairy product.
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
