TABLE OF CONTENTS
TABLE OF CONTENTS
TABLE OF CONTENTS
Best European Butters
Bordier Salted Butter 4% is a premium artisanal butter with a rich, full-bodied flavor, crafted using traditional methods at the renowned French dairy Maison Bordier. This butter is hand-kneaded on wooden boards, achieving its signature silky texture and unique aroma.
The distinct feature of this variety is its 4% fine salt content, which is evenly distributed throughout the butter, enhancing its natural creamy taste and adding a pronounced salty character. This balance makes it an excellent choice for gourmet pairings and culinary experiments.
Beurre d'Isigny AOP Demi-Sel is a semi-salted butter with a Protected Designation of Origin (AOP), produced in the renowned dairy region of Isigny-sur-Mer. This region, which includes the Cotentin and Bessin areas, is known for its mild climate, abundant rainfall, and rich pastures, all of which contribute to the exceptional quality of the milk used to make this butter.
With its soft and supple texture, Beurre d'Isigny AOP Demi-Sel offers an unparalleled gastronomic experience. Its natural golden-yellow color, rich creamy taste, and perfectly balanced salt content make it an essential ingredient in every kitchen.
AWARDS
Concours International de Lyon - Gold
2025
Beurre d'Isigny AOP Doux Baratte 250g is a premium unsalted butter with a Protected Designation of Origin (AOP), traditionally churned ("baratte" method) in the heart of Normandy. This butter stands out for its creamy texture and rich, nutty flavor, thanks to the careful processing of fresh cream, which undergoes slow fermentation to develop its unique aromas.
With its natural golden-yellow color, Beurre d'Isigny is perfect for spreading on fresh bread, baking, or enhancing fine sauces, delivering an authentic taste of French culinary tradition.
AWARDS
Concours International de Lyon - Gold
2025
Beurre de Baratte aux cristaux de sel de Guérande is a premium semi-salted butter, traditionally churned ("barattage") from cream that has been aged for 18 hours. This process allows the cream to develop a rich, velvety texture and aromatic notes.
The butter is distinguished by its natural golden-yellow color, a reflection of the rich pastures of Normandy. This exceptional butter is produced by Isigny Sainte-Mère Cooperative, renowned for its high-quality
AWARDS
Concours International de Lyon - Gold
2025
Ampersand Cultured Butter is a premium handcrafted butter that stands out with its rich, full-bodied flavor and irresistibly creamy texture. Its characteristic mild tanginess comes from a carefully controlled fermentation process, where natural dairy cultures (Lactobacillus) are used to develop complex, deep flavors and aromatic notes.
Inspired by traditional Scandinavian cultured butter-making techniques, founder Grant Harrington spent years researching dairy fermentation, perfecting a method that results in a product of exceptional quality. Himalayan pink salt, added in precise amounts, enhances the natural sweetness of the milk and provides a perfectly balanced finish.
Beurre le Ponclet is crafted from the milk of specific cow breeds, including Jersiaise, Guernesey, Armoricaine, and Froment du Léon. These cows graze on natural pastures rich in diverse flora, imparting distinct aromatic qualities to the milk. Fresh, warm milk is collected daily and gently skimmed.
The cream is then matured for three days at a cool temperature before being slowly churned and hand-beaten, resulting in a butter with fine, fresh, and smooth fat content. Due to its artisanal production and limited quantities, Beurre le Ponclet is primarily available in select gourmet markets and high-end restaurants.
Creamy British Butter is a high-quality butter produced by Devon Cream Company, a brand under Coombe Castle International. This butter is made from the milk of cows grazing on the lush pastures of the British countryside, providing rich cream that is traditionally churned to create the finest British butter.
It is lightly salted, with a creamy, smooth, and almost silky texture, making it irresistible when spread on warm toast or freshly baked bread. The butter has a rich golden color and is hand-wrapped in a luxurious gold foil. Ingredients include pasteurized cream and salt, and the product contains milk.
AWARDS
Bath & West British Cheese Awards - Gold
2024
Bath & West British Cheese Awards - Champion
2024
Hollis Mead's Hand Rolled Organic Salted Butter is a high-quality organic butter made from the milk of cows that graze exclusively on pasture. This butter is hand-shaped using traditional methods in the early morning hours to achieve the optimal temperature for processing.
The result is a butter with an exceptionally light consistency, a well-balanced amount of salt, and a luxurious flavor that melts in your mouth. Thanks to the milk from pasture-fed cows, the butter has an unusually creamy texture reminiscent of whipped butter.
AWARDS
Great Taste Awards - 3 stars
2021
Bordier Semi-Salted Butter is a premium artisanal butter renowned for its rich texture and authentic flavor. Unlike industrially produced butter, Bordier butter undergoes a traditional hand-kneading process on wooden boards, giving it a unique, silky texture and an intense taste.
It contains 2.8% salt, providing a balanced, mild salty flavor, complemented by subtle notes of hazelnut and caramel, which become more pronounced during the summer months. This butter is perfect for spreading on bread, enhancing dishes, or experimenting with in gourmet cuisine.
Beurre de Baratte Demi-Sel is an exquisite artisanal butter crafted using traditional French techniques. Made from the highest quality milk sourced from carefully selected cows in Normandy, this butter undergoes a meticulous process to achieve its signature taste and texture.
The churning process takes place in wooden barrels, a time-honored method that enhances the butter’s smooth, creamy consistency and deep, rich flavor. After churning, the butter is hand-shaped and delicately infused with fleur de sel—a premium sea salt harvested from the Île de Ré, known for its subtle briny crunch and ability to enhance the butter’s natural creaminess.
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