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.
The steps
Skimming
An essential step in the butter production : the milk is heated to 40°C in the centrifugal skimmers until it becomes cream.
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."
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
Churning process
The cream is vigorously churned in traditional wooden barrel churns, transforming it into butter.
Washing
The butter particles are rinsed with water to remove any residual acidity from the cream.
MALAXAGE
The butter is worked to obtain a smooth, homogeneous paste.
Packaging
Available in various formats, carefully packaged and refrigerated, our butters are intended for both porfessionnal customers and consumers.
