Echire Salted French Butter, 250g

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He prefers to buy his butter in massive slabs, because the less it is interfered with, the better it tastes. Butter should be kept in the fridge, he says. Storing it at room temperature may make it easier to spread, but just a few degrees' fluctuation will compromise the taste. Churning: to transform the Cream into Butter. During this stage, repeated vigorous mixing isolates the fat globules and binds them together to form grains of butter. Many companies from all over the world were freely using our name to sell their butter. In 1984, a number of producers and processors set up a trade union to defend the producers and processors of Isigny-sur-Mer Butter and Cream. Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk.

Farmers have been making butter in Isigny-sur-Mer for 400 years. This cow’s milk butter, made in the Baie des Veys region of Normandy between Manche and Calvados, has also been awarded PDO status. The region’s lush valleys and temperate climate near the sea infuse the butter with a grassy, mineral flavor and pleasing hazelnut aftertaste. Well balanced between sweet and salty, Beurre d’Isigny is “ silky and supple.” It’s also a favorite among chefs because it has a long shelf life and remains stable during the cooking process. 3. Echiré This butter presents itself pale in colour: the very light yellow of primrose petals. Its texture is also firmer than normal butter, but suppler and not as greasy.

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This butter is considered one of the best in the world. One Savuer writer admitted she loves it so much she’s had it “overnighted from a friend in Paris.” Bordier is a beurre de baratte, or butter produced using traditional French techniques including being “cultured, churned, then handled by two small wooden paddles.” Bordier butter is versatile, working overtime as a spread, an ingredient in baked goods, and as a browned base for pasta sauce. The milk is sourced from Brittany and Normandy, and Bordier butter is churned and kneaded by hand. The flavor is complex, encompassing salty, floral, earthy, nutty notes. One food writer perhaps put it best when he wrote on his blog, Churn Craft, that Bordier is “heavenly.” 5. Rodolphe Le Meunier

The French love to start their day with some bread and salted butter. Their favourite lunch is often a Parisian sandwich. Also called a « jambon-beurre », this simple treat consists of a sliced baguette filled with ham and spread with butter. For dinner, it is common in France to serve fish with butter-sauce or mashed potatoes with hot butter. Handling of the butter is also kept to a minimum to preserve its quality. Having it handled and produced by hand helps lessen any damaging impact to the butter. When it comes to describing a cuisine, stereotypes are usually never welcome. But if there’s one widespread truth we know can confidently repeat when it comes to the French, it’s that they have perfected the art of cheesemaking. And so it should come as no surprise that another French dairy product, butter, is among the best in the world.The milk used to produce Échiré butter comes from 66 farms, all within a 50 km circumference. The cows enjoy the same grass and climate. With Échiré butter the area of origin is so defined, its flavour is traceable and distinct. Échiré is produced with a huge amount of care and attention to detail, but the fact that it is from a small area in France comes across when you eat it. You can taste the difference. butter is highly renowned internationally, so much so that many of the top bakeries, pâtisseries, and restaurants use this butter exclusively. There are even two shops in Japan, Maison du Beurre in Tokyo and Marché au Beurre in Osaka devoted to selling Échiré – and only Échiré. Its cult status ensures that the pure-butter croissants, made in-house, sell out before lunch. It all sounds very scientific, but most of the world's best pastry chefs – in New York, Paris and London – agree and prefer baking with Echiré. It contains more butterfat than normal (84 per cent compared with 82 per cent) and a higher melting point. This makes it more plastic and malleable; this is especially good for delicacies such as croissants or puff pastry, which need rolling out several times. Echiré comes both salted and unsalted. (Incidentally, salt was first added to butter purely as a preservative, but now many people prefer a more seasoned taste.) Either way, it is pale in colour: the very light yellow of primrose petals. Its texture is also firmer than normal butter, but suppler and not as greasy. butter’s appeal lies in its delicate, creamy and distinct flavor – a recipe that has stayed true to its roots since 1894, made at the same independent dairy near the cities of Poitiers and La Rochelle in Western France. It contains more butterfat (82%) than normal butters and has a higher melting point. This trait makes it especially good for delicacies such as croissants or puff pastry, which need rolling out several times.