Bordier's butter

The art of bartering is nothing more than a violent mechanical beating of the milk cream. About 23-25 liters of milk are needed to make a kilo of butter and its preparation is probably one of the oldest methods of storing milk fat.

Normandy and Brittany are among the best butter production areas in France where artisanal production often takes place on farms.
Our choice fell on Jean-Yves Bordier, a fromagèreres craftsman for generations, with his own production of the milk used to make butters and cheeses. M. Bordier's butters are recognized for their silky texture, complexity of aromas and balance of flavors.

In addition to the great quality, this product stands out from the others, for its absence of preservatives. The deadline from delivery to your home is a maximum of 7 days. You can safely use it at least until the Monday following delivery.