Founded in 1891 by Mr. du Dresnay in the outhouses of a building located on the banks of the Sèvre Niortaise River, right in the heart of the village of Échiré the dairy became a cooperative in 1894 which is dedicated to producing butter renowned for its quality.
From the very beginning, the butter has been manufactured in teak barrel-type churns, giving it a unique texture. 22 litres of milk are required to make one kilogram of butter.
The result is one of the best butters in the world, and one that you will find in the most luxurious Michelin starred restaurants in Paris, New York, Los Angeles, Tokyo and now London. Currently, the milk is provided by around 60 producer-members from within a 60km radius of Echiré.
Once the cream arrives at the butter factory, it is matured for a total of 18 hours, thus creating the unique flavour and personality of Echiré butter.
The cream churning lasts for two and a half hours, and this slow transformation of the cream into butter gives it a soft and tender texture, as well as a bold hazelnut flavour, an elegant taste which is characteristic of Echiré butter. The entire production process of Echiré butter is overseen by a master butter maker.
Echiré is an AOP Charentes-Poitou butter which received the Prix d’Excellence Française in November 2015. Created in 2009, the Prix d’Excellence Française annually honours companies committed to promoting France throughout the world for their knowledge, creativity and their innovative nature.
This is a product best enjoyed on a slice of good sourdough to be able to enjoy the flavour and texture complexity.
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