Leave it to the French to make a better butter. Boasting an especially light texture and faint hazelnut flavor, the slow cultured butter comes from the milk of cows that exclusively graze within 19 miles or less from the village of Échiré. Crafted by hand in a cooperative dairy, it’s made in the very same way it was 100 years ago, and is comprised of a whopping 80% butterfat. This commitment to tradition and place has earned the coveted butter Appellation d'Origine Contrôlée, or AOC, status, a French food-labeling term that protects the style, ingredients, and origin of a product. That’s why Beuree Echire AOC Unsalted Butter is served at many of the most respected restaurants in the country—and now, at your dining room table! A mere pat is able to add sophistication to the simplest dishes, from a plate of pasta to a bowl of steamed vegetables. Appreciate it in its purest form by smearing butter atop a baguette (sprinkled with a bit of fleur de sel), or use it to make ethereal pastries with the flakiest of layers, as well as succulent crusts such as pate sucree.
30 grams each
Nutritional information coming soon!
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