Where can I find Bordier butter and cheeses?

Contact us by using the form that you can find on this page.

Find the closest sales point to your home

Why does the butter’s color vary?

Thanks to the seasons and what the cows eat!

The lovely, intense yellow color of summer butter is due to the chlorophyll and beta-carotene of fresh grass and meadow flowers that the cows graze on during the summer.  The texture is supple, tender, silky, and pleasant to work on.  The taste is powerful with hints of caramel.

The winter butter is ivory white.  Its texture is brittle, crumbly, grainy, and has a sweeter taste.

Thus, a butter that has the same color all year long can come from cows fed on corn.

What makes the quality of a good butter?

The combination of 4 factors:

The Terroir, the food and sociological territory is characterized by the soil, grass, rain, sun, geological history, and all of man’s food habits.

The Animal:  the cow’s food, it’s sensitivity, its breed, and the place where it lives (not all cows adapt to all climates).

The Dexterity:  the butter master reproduces ancestral movements to churn or knead the butter.  Today, it relies on advanced state-of-the-art techniques, but also a feeling, sensitivity, and subtle production.

The Season:  it modifies the animal’s feed, the color of the butter, the work and of course the length of the skirts of the girls who we give wildflowers to!

How to transport my butter?

We recommend placing your butter in the refrigerator or in a cooler with a block of ice as soon as you buy it.  Be careful about certain detours on the road which can vary the temperature of your butter – a stop at a store, sun shining through your car windows, contact with a hot roast chicken in a shopping bag, or food with a strong odor.

Contrary to common preconceptions, aluminum foil, even thick, or placing your butter in a vacuum pack does not protect it from temperature variations, only ultraviolet rays.

How long may I keep my butter?

If your butter has been kept at between 4 and 6°C (39.2 and 42.8°F) since the time you bought it, and has not suffered from great temperature variations or transportation, you may enjoy it until the best by date on the wrapper.  This indicates that the butter’s taste qualities will be the best until the date indicated.  Once this date is past, your butter may still be consumed, but will lose some of its aromatic properties little by little and be replaced by a more or less rancid taste.

How to store my butter ?

Butter suffers from successive temperature changes.

Refrigerate it in the vegetable crisper or in an airtight box, away from the other refrigerator smells.  To enjoy your butter, it’s always best to use only the quantity you need, and to put your butter right back into the refrigerator.

If you’d rather eat it cold, take it out of the fridge just before serving it.

If you prefer it at room temperature, do the same, but 30 minutes before serving.

Can butter be frozen?

We do not recommend it.  Butter remains safe after a period in the freezer, but its texture and taste can be altered.  This is because the water molecules contained in Bordier Butter become pointed when frozen and pierce the molecules of butterfat.

What is brown and black butter?

Brown butter is butter that turns golden brown when fried.

Black butter is a brown butter to which capers are added, which darken the butter so much that it looks almost black.

How to ideally enjoy butter ?

Butter is best on a slice of bread – it may be a sin, but it’s so good!  Just place the pat of butter on your bread rather than spreading it with a knife, which can change the butter’s texture.

At breakfast or for an afternoon snack, you may add jam, powdered chocolate or chocolate shavings, or even some sugar!  For example, try some of our yuzu butter with strawberry jam or vanilla butter with some shaved chocolate.

At lunch or dinner cocktails why not try some different flavored butters?  Let your guests try and guess the different flavors and choose their favorite.  The fun match-up of crusty breadsticks, a lovely carafe of dry white wine, and our butters is a cocktail party unto itself, even before your guests arrive!

Bordier Butter can also be enjoyed raw or melted on your favorite cooked or reheated food.  For more recipe ideas, log on to: Recipes

What is clarified butter?

Clarified butter is butter melted in a frying pan and cooled slightly, then strained through a fine-mesh chinois to eliminate the its impurities.  This operation prevents the clarified butter from burning when used in cooking.  Clarified butter, called ghee, is widely used in Indian cuisine.  It has come down to us from its use in the fertile crescent over 4000 years ago.  In Brittany, it was once poured into clay pots and kept for two years or even more.

What is the difference between raw and pasteurized milk?

Here are the different processes for milk (source:  EMS MAG, modified by La Fromagée Jean-Yves Bordier):

Raw Milk:  products are made exclusively from milk that is not heated to more than 40°C / 104°F, nor a higher temperature during an equivalent process.

Microfiltered Milk:  products are made exclusively from a mixture of raw, skimmed and microfiltered milk (strained through a filter with very fine membranes) and pasteurized milk or cream.

Thermized Milk:  products made exclusively from milk heated to a temperature beneath that of pasteurization, or between 40°C / 104°F and 72°C / 161.6°F for 15 seconds.

Pasteurized Milk:  products made exclusively from milk heated to at least 72°C / 161/6°F for 15 seconds or any equivalent combination thereof.

Pressed cooked cheese:  the manufacturing process includes heating the milk to a temperature of no less than 50°C / 122°F or above.

Why doesn’t Jean-Yves Bordier churn his own butter?

As in the 19th century, kneading the butter at room temperature (after churning) is for Jean-Yves Bordier a profession unto itself.  Over the course of the history of butter, the manufacturing always took place in several phases:

  • Milk production
  • Butter production: collecting the milk, skimming, and churning
  • Butter transformation: kneading the butter in the open air

Jean-Yves Bordier today is the sole butter master in France to perpetuate this unique skill:  kneading the butter.

What’s more, Jean-Yves Bordier has totally mastered his raw material – a great quality butter, churned in a nearby creamery, and taken from the milks, nearly all organic or from rational agriculture, that he chooses according to his specifications.

Why does Jean-Yves Bordier use butter made from pasteurized cream?

Jean-Yves Bordier uses pasteurized cream to avoid any risk of bacteria that could be present in raw butter.  Thanks to the kneading process, the taste of Bordier butter, even if it is pasteurized, has a great aromatic complexity that changes according to the seasons and the cows’ food.  The kneading process enables the taste to develop and express itself thanks to the oxygenation of the butter in the kneader.  “Butter is nature’s blotting paper.”

If Jean-Yves Bordier’s butter is organic, why doesn’t it have an organic label?

Each artisan makes his technical choices in his conscience with one goal in mind:  manufacture the best.  The maximum use of organic milk or that from rational agriculture is an obvious choice for Jean-Yves Bordier, who always wants to work with high quality ingredients, both in their production (according to his specs) as in their taste, which is not always the same.  “We should be labeling all the products that contain pesticides and chemical products!  It’s really a shame today that we have to have a label to state that we do our jobs well.”  Jean-Yves Bordier preaches for the human qualities in ingredients, and for an end to “hygienists trying to outdo each other.”

Why don’t we offer guided tours of our workshops to individual visitors?  

Unfortunately, our workshop is not open to the public for reasons linked to hygiene and safety, rules by which we must abide.

On the other hand, we can recommend visiting one of our shops where you will be able to talk to our teams if you wish, as well as see how semi-salted butter is kneaded.

In fact, at the Maison du Beurre in the old walled city of St. Malo, you will find a space dedicated to the history of butter, as well as how butter is shaped into packs.

We also have a restaurant, Autour du Beurre in the rue de l’Orme, whose menu is centered on our products.  If you are in the area, please feel free to stop by.