Echire Butter
Echire butter comes exclusively from the Village of Echire, in Western France. This cooperative dairy has produced this sophisticated gourmet butter for decades, and has won fame and acclaim for a butter that is deliciously subtle, but also infused with the flavor of the grasses of the regions, making it distinct. Beurre de Baratte can be found in different presentations, both salted for table use, and unsalted for culinary use. Echire butter also comes in a beautiful basket and in Echire Butter Minis for commercial and restaurant-use.
1 - 7 of 7 products:
from France
by Echire
30g medallion packs of salted Echire butter with subtle, delicate flavor and soft, silky creaminess
from France
by Echire
The miniature version of the lovely light Echire butter, beloved by the French and connoisseurs
from France
by Echire
The favorite French traditional artisan butter, served only in the finest kitchens.
from France
by Echire
The miniature version of the lovely light Echire butter, beloved by the French and connoisseurs - Available only by pre-order.
from France
by Echire
The favorite of the French, served only in the finest cuisines, this salted Echire butter is a lovely gem in its traditional basket.
from France
by Echire
A bar of the lovely lightly salted Echire butter, prized in French kitchens.
from France
by Echire
Classic white porcelain adorned with a vintage inscription in lovely burgundy script calligraphy.
Butter is a simple, underrated ingredient, but it can be so much more when it's the right kind of butter - like Echire, from France. This artisan, handmade butter is made in France by a cooperative dairy that has manufactured this special, coveted butter for many, many years. This exclusive and exquisite butter is made in a tiny village, the village that gives it it's name: Echire. Acclaimed, award-winning, used by the best chefs, restaurants and hotels in the world, Echire butter is a spread and step above any other, and will elevate any dish or preparation you use it on - be it savory or sweet. The cult status of Echire is well-deserved; it is creamy, delicate and smooth, with a subtle flavor that's unmistakably filled with its terroir, that special something that comes from the earth itself, the grasses the cows feed on, the flowers, and even the moisture in the air that they breeze. The milk used to make Echire comes from 66 diary farms in the area, all within 50 kms from each other. This means the cows are feeding on the same grasses, the same terroir, so there's no variation in the flavor, texture and color of the butter - unless it's seasonal. Echire is produced under strict quality controls and care. Echire butter made with spring milk tastes more flowery and herbal, while the winter butter is more mild, less fatty and less buttercup yellow. Only about 15% of the production of Echire makes it outside of France, making it a rare, hard-to-find delicacy that you just won't be able to live without!