THE KNOW-HOW OF OUR
MASTER BUTTER-MAKER

An artisanal know-how

Échiré butter is the result of artisanal know-how passed down through generations. Each step, from cream maturation to churning, is carried out with meticulous care Our master butter-makers closely monitor the entire process, ensuring a butter of exceptional quality.

Key step in the butter productionthe cream is matured for eighteen hours( four hours longer than required by the PDO Charentes-Poitou standards) allowing its natural aromas to fully develop.

Our slow churning process, lasting around 2 hours, takes place in traditional wooden barrel churns. Though these have been modernized over time, they still require constant supervision. Our master butter-makers are present throughout the entire process, monitoring the texture and consistency at each stage. This ancestral method gives Échiré butter its uniquely creamy texture and smooth, melt-in-the-mouth feel.

Handmade, high-quality butter production Skimming milk to separate the cream, an essential step in making Échiré butter

The steps

1

Skimming

An essential step in the butter production : the milk is heated to 40°C in the centrifugal skimmers until it becomes cream.

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2

Pasteurisation

The cream is pasteurized (a process of de-bacterization through temperature change) between 92°C and 95°C, then cooled to between 7°C and 18°C."

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3

Biological maturation

The cream is cultured with lactic ferments and matured for at least 18 hours at temperatures between 7°C and 18°C.This is the key step that gives Échiré butter its signature hazelnut flavor

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4

Churning process

The cream is vigorously churned in traditional wooden barrel churns, transforming it into butter.

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5

Washing

The butter particles are rinsed with water to remove any residual acidity from the cream.

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6

MALAXAGE

The butter is worked to obtain a smooth, homogeneous paste.

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7

Packaging

Available in various formats, carefully packaged and refrigerated, our butters are intended for both porfessionnal customers and consumers.

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