Maison Jean-Yves Bordier is the last to work artisanally (by hand) its churned butter in a mixer and to salt it the old-fashioned way, on the fly!
During kneading and salting the butter loses water, it is said to cry, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, typed using pallets to form lumps, plates, or even “tailor-made” mini-butters for the great chefs who choose the salting rate, the recipe. , shape as well as weight.
You can find Bordier butter in the best creamers, all over France and in a few countries.
Son of a cheese-refiner, Jean-Yves Bordier calls himself a “choice and finisher of cheeses”. He has selected his cheeses from quality artisans, and our team brings the cheeses to their optimum tasting stage in our maturing cellars.
Maturing, a full step in the production of cheese, a real job!
During kneading and salting the butter loses water, it is said to cry, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, typed using pallets to form lumps, plates, or even “tailor-made” mini-butters for the great chefs who choose the salting rate, the recipe. , shape as well as weight.
You can find Bordier butter in the best creamers, all over France and in a few countries.
Son of a cheese-refiner, Jean-Yves Bordier calls himself a “choice and finisher of cheeses”. He has selected his cheeses from quality artisans, and our team brings the cheeses to their optimum tasting stage in our maturing cellars.
Maturing, a full step in the production of cheese, a real job!
