© Bernhard Winkelmann
Jean-Yves BORDIER is the last-remaining artisan to knead his churned butter in a wooden cylinder, and to sprinkle fine sea salt by hand. While kneading and salting, the butter loses water, it “cries” and develops its taste, complexity of aromas and a silky texture…
Butter is molded by hand with wooden palet in bricks or in “custom made” portions for the great chefs with the salt content, shape and weight they want, depending on their desires.
Bordier butter can be found in the best creameries, throughout France and in a few other countries.
Son of a cheese maturer, Jean-Yves Bordier defines himself as a cheese chooser and refiner. He selects his cheeses for the quality of the artisans who made them. Our team, in our maturing cellars, brings those cheeses to optimum stage of savouring. Maturing is a fundamental step during cheese production, a whole role!
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