La Maison du Beurre Bordier

Why Bordier Butter Is a Favorite Among Chefs All Over the World | Eater

"Known for its vivid yellow, creamy surface and silky, savory texture, this Breton butter producer is a favorite among French chefs who increasingly request it by name. All milk is sourced within a 100-kilometer radius of Brittany, and the butter is still made by traditional churning rather than industrial centrifuges — a method that represents only two to three percent of French production and allows the butter time to rest. The butter is kneaded on a wooden-table machine exposed to the air, a process that oxidizes the fat and yields an especially silky mouthfeel; the maker is reportedly the last in France to use this technique. It also offers a variety of flavored butters, including seaweed, yuzu, and smoked-salt versions." - Avery Dalal