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A.O.C. Bordier Butter
Brittany, France

The most famous regions for butter in France are Normandy and Brittany, where it rains a lot and the cows have plenty of green grass to eat. There is a word in French – terroir – which translates to “the history of the soil.” This one term sums up an idea that is absolutely fundamental to French food and wine. In terms of butter, we believe that you can taste what the cows eat, as it comes through in their milk. In a sense, rich soil equals rich tasting butter. But it’s not just the terroir that makes butter so tasty… French butter also has a higher fat content. While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. Bordier butter is a favorite and made by a man that has devoted his life to making butter, so he knows his stuff. Bordier butter hails from Brittany and is rich, creamy and bright yellow. Mr. Bordier comes from a family of cheesemongers, sailor Jean-Yves Bordier dropped anchor in the Breton port city of St. Malo in the early 1980s. There, he perfected the art of kneading butter, using time-honored gestures popular with 19th century butter artisans. In 1985, Bordier became a butter artisan in his own right and acquired the venerable La Maison du Buerre Creamery. Bordier’s preservative-free butter takes a total of 72 hours to be made, 12 times longer than many commercial butters. Most of it is spent allowing it to mature/culture to deepen in flavor and complexity while churning it takes 50 minutes. Renowned worldwide for their silken consistencies, nuanced aromatics, and the light dusting of salt which gives each flavor its signature balance.