Made by Jean-Yves Bordier, the famous fromager turned Maître de Beurre, this butter is one of the most heavenly I have ever tasted. One of the reasons beurre Bordier is so delicious is because it is a beurre de barratte.
Beurre de barratte refers to a traditional butter-making process used in French dairies. It is cultured, churned than handled by two small wooden paddles. Today, the term is more loosely used referring to cultured butter that is made in an electric churn, rather than the more common centrifugal continuous churn.
Bordier makes the classic doux (sweet cream), demi-sel (lightly salted) and salé (salted), but his flavored butters have also become very popular.
To my surprise, my favorite was the beurre au yuzu. It was incredibly light and fresh with a nice balance of citrus flavor. The smokiness of the beurre au sel fumé was a little too overpowering for my taste. The beurre au piment d’esplette was very good. However, neither compared to the delight of the yuzu butter.
Comments will be approved before showing up.
The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.