Unsalted Butter AOP 250g – Échiré
The Queen of Butter is Echire from the Charentes-Poitou region which is one of only two AOP* butter producing regions in France where it is still churned in a barrette. This gentle method gives the butter its unique light texture and elegant flavour with just a hint of hazelnuts.
A little more about butter
Traditional cultured butter is made from cultured cream – cream with selected cultures allowed to mature over 12 – 24 hours. The cream is then churned gently in wooden churns or barrettes until the butter and buttermilk have separated. These butters have a richer & more lactic flavour than commercially produced counterparts. Commercial or sweet cream butter is made from fresh cream with industrial starters added to create flavour and salt as a preservative.
Echire butter has been handmade since 1894 at an independent co operative dairy near the villages of Poitiers & La Rochelle in Western France. Using only milk from local farms within 50km radius, the cream is allowed to mature for 18 hours before processing begins under the watchful eye of the master butter maker. The butter is then churned in traditional wooden churns. Echire butter is used in the best restaurants & bakeries is probably the finest butter in the world. The resulting butter is finer in texture, slightly brittle, with a lower moisture content.
*AOP = Appellation d’Origine Protégée in French (Protected Designation of Origin (PDO) in English).