Bordier - Butter from Brittany
Jean-Yves Bordier loves butter! Born into a family of cheesemongers, he spent 35 years working with cheese, perfecting the affinage, or ripening, of the cheese wheels entrusted to him. But in 1985, Maitre Bordier transitioned from cheese affineur to butter artisan in St. Malo, Brittany, acquiring the dairy La Maison du Beurre – the House of Butter – which was founded in 1927.
Churned Butter - Hand-formed by Maitre Bordier
He rediscovered the art of butter kneading, an old, traditional method, and developed techniques that give the butter its unique, silky texture and full, complex aroma. The great French haute cuisine and Michelin-starred chefs from all over the world love his Breton churned butter and are his customers. And so are we!
In 2003, Maitre Bordier was awarded "Best Artisan Food Producer in France" by the Guide Champérard.
Malaxage – why Bordier kneads his butter
What makes Bordier butter so special is the Malaxage: The butter is gently kneaded on a slowly rotating wooden plate and aerated in the process. Only this step fully develops its aroma and gives it its characteristically delicate, almost creamy texture.
Incidentally, the butter loses some of its water during this process – in the end, it even contains less water than commercially available butter. Therefore, the wrapping paper may be slightly damp when unpacked, especially with the Demi-Sel, the lightly salted butter. This is part of the process and is not a defect in quality; on the contrary, it is proof that genuine artisanal tradition has been followed.
