The first role of salt in butter was to preserve it. In reaction to the salt, fat molecules within the butter expel water, which otherwise accelerates spoilage. This ancestral method was used in regions where salt was abundant and exempt from gabelle (salt tax), such as in the west and north of France, which are still major producers of salted butter today. Today, butter is considered "salted" if its salt content exceeds 3%. This butter has a salt content of 4%.
Jean-Yves Bordier became a butter craftsman in Saint-Malo in 1985, taking over the La Maison du Beurre creamery founded in 1927. He rediscovered the art of remixing butter, a traditional method from the 19th century, which he preserved and perfected around essential techniques of the old butter makers. Gradually, the greatest French and foreign chefs became his most loyal customers. A silky texture, an aromatic complexity, a fine salt, a fair balance of flavors, and a pleasure in fulfilling the wishes of each chef: this is what has always thrilled Jean-Yves Bordier!
Product of France - Pasteurized Cows Cream
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