But recently I heard from Dorie Greenspan, the wonderful cookbook author, that she has been favoring Beurre Beillevaire, made in the Loire Atlantique in wooden barattes. Interestingly, neither Bordier nor Beillevaire is made in Normandy, the traditional home of French butter and other milk products (think Camembert, Pont l'Eveque, etc.); perhaps that gives them more freedom to innovate which, in this context, means going back to old methods with wooden barrels and paddles.
Coincidentally, there is a Bielleville store on rue Saint Antoine, a few minutes from our apartment, where their products are available. I decided to try the demi-sel croquant (crunchy).
|Beillevaire store in Paris|
Not only is the butter wonderful to eat, it is even pretty to look at. A cute cow is embossed on the butter, which quickly disappears as the butter is consumed.
|Beurre Beillevaire embossed cow|