Rodolphe Le Meunièr, salted butter
Best butter in the world !
We get this special butter from world-renowned French cheese and butter maker Rodolphe Le Meunier located in the Loire Valley of France. Le Meunier handcrafts his butter from carefully selected milk sourced directly from local French farms. His exceptional butter is the result of years of dedication to the craft and experience passed down from both his father and grandmother.
We've been importing this delectable French butter for years and it has been a long-time favorite and staple in the fridges of our staff and customers alike. This is not your supermarket butter: It has a rich and delicate flavor that will forever change the way you see butter.
INGREDIENTS: Pasteurized Milk, Salt, Lactic Starters
- Country of Origin
- France
- Region
- Normandy
- Type of Milk
- Cow
- Allergens
- Milk
- Badge
- Staff Pick
Rodolphe Le Meunier
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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My butter for my every morning French tartines
A delicious butter that I uses it (its salted version) systematically for anything except cooking: tartines, sandwiches, with radishes, beurre monté... I order it by batches of 6!!! Ftr, the picture featured "beurre doux", i.e. non salted butter, whereas the copy refers to salted butter. Oh! I forget to tell that I am French ;)
Description
We get this special butter from world-renowned French cheese and butter maker Rodolphe Le Meunier located in the Loire Valley of France. Le Meunier handcrafts his butter from carefully selected milk sourced directly from local French farms. His exceptional butter is the result of years of dedication to the craft and experience passed down from both his father and grandmother.
We've been importing this delectable French butter for years and it has been a long-time favorite and staple in the fridges of our staff and customers alike. This is not your supermarket butter: It has a rich and delicate flavor that will forever change the way you see butter.
INGREDIENTS: Pasteurized Milk, Salt, Lactic Starters
More Information
- Country of Origin
- France
- Region
- Normandy
- Type of Milk
- Cow
- Allergens
- Milk
- Badge
- Staff Pick
Rodolphe Le Meunier
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
-
Rodolphe Le Meunièr, salted butter
Best butter in the world !
-
My butter for my every morning French tartines
A delicious butter that I uses it (its salted version) systematically for anything except cooking: tartines, sandwiches, with radishes, beurre monté... I order it by batches of 6!!! Ftr, the picture featured "beurre doux", i.e. non salted butter, whereas the copy refers to salted butter. Oh! I forget to tell that I am French ;)
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