At Maison Bordier the butter is re-kneaded by hand in a wooden mixer (stainless steel for soft butter and flavored butters), and is salted the old-fashioned way, on the fly.
During kneading and salting, the butter loses water, it is said to cry and thus develops taste qualities and a great complexity of aromas, but also a silky texture.
The butter is shaped by hand, tapped using paddles, to form lumps, wafers, or even “tailor-made” mini-butters for great chefs. They choose the salting rate, the recipe, the shape and the weight they want, according to their creativity.
Bordier butter can be found at the best creameries throughout France.
The cheeses are selected then refined in the cellars to bring them to their optimum tasting stage;
Refining, a step in its own right in the making of cheese, a real profession!
During kneading and salting, the butter loses water, it is said to cry and thus develops taste qualities and a great complexity of aromas, but also a silky texture.
The butter is shaped by hand, tapped using paddles, to form lumps, wafers, or even “tailor-made” mini-butters for great chefs. They choose the salting rate, the recipe, the shape and the weight they want, according to their creativity.
Bordier butter can be found at the best creameries throughout France.
The cheeses are selected then refined in the cellars to bring them to their optimum tasting stage;
Refining, a step in its own right in the making of cheese, a real profession!
