Dairies

Unsalted Butter Sheet 82% Frz (1Kg) - Briois

Unsalted Butter Portion No Plastic Frz (10G)*100 - Briois

Unsalted Butter Block 82% Frz (5Kg) - Briois

507 - Salted Butter Pasteurised Seaweed (125G) - Beillevaire

This seaweed butter is made from warm milk collected from local farms. The cream is matured in tanks and churned in wooden churns, before seaweed is added to give it a nice iodised note.  A butter with salty, nutty flavors thanks to salt from the Island of Noirmoutier and shredded bits of Dulse and sea lettuce Milk: pasteurised cow's milk

2554 - Butter Slightly Salted (125g) - Beillevaire | EXP 30/11/2024

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk

2557 - Butter Slightly Salted Portion (20g) – C50 - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk

6063 - Salted Butter Specific Shape Pasteurised Milk Slightly (1Kg) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk

2555 - Butter Crispy Salted (125g) - Beillevaire | EXP 30/11/2024

French butter salted with Noirmoutier sea salt crystals. Made using a traditional method of collecting milk, fresh and warm from local farms, matured in tanks and churned in wooden churns, giving the butter a special and unique taste. A variation on the Demi-Sel Butter, with additional large crystals of salt from the Island of Noirmoutier Milk: pasteurised cow's milk

2558 - Butter Crispy Salted Portion (20g) – C50 - Beillevaire

French raw butter salted with Noirmoutier sea salt crystals. Made using a traditional method of collecting milk, fresh and warm from local farms, matured in tanks and churned in wooden churns, giving the butter a special and unique taste. A variation on the Demi-Sel Butter, with additional large crystals of salt from the Island of Noirmoutier Milk: pasteurised cow's milk

6064 - Salted Butter Specific Shape Pasteurised Milk (1Kg) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk

2556 - Unsalted Butter Pasteurised Milk Plain (125G) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk

6065 - Unsalted Butter Specific Shape Pasteurised Milk (1Kg) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk

5006 - Salted Butter Pasteurised Milk Piment Espelette (125G) - Beillevaire

Raw butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk

2546 - Butter Salted Piment D'espelette Portion (20g) – C50 - Beillevaire

Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk

5007 - Salted Butter Pasteurised Milk Pepper (125G) - Beillevaire

Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk

2548 - Butter Salted Pepper Portion (20g) – C50 - Beillevaire

Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk

2564 - Salted Butter With Lobster Oil (48G) - Beillevaire

The vibrance of oil infused with European lobster is blended with the butter for added richness.

5043 - Unsalted Butter Motte Pasteurised Milk (3Kg) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this raw milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk

246 - Bleu D’Auvergne (~2.5Kg) (Cow) - Beillevaire

A cheese with character, full of authenticity, it has a beautiful white to ivory-colored paste, marbled with blue, and a gray-brown rind. Its regular marbling is characteristic. On the palate, the cheese develops notes of cream, undergrowth and wild mushroom. Typical but balanced, Bleu d'Auvergne transcribes well the tradition of a know-how that is more than 150 years old. - Expect a strong, tangy flavor with a notable blue mold spiciness that can be quite pronounced. It features earthy and sometimes milky notes, which add complexity to its taste. Milk : Cow's milk Mature time: minimum of 28 days

371 - Bleu De Severac (~965G) (Cow) - Beillevaire

Aveyron sheep's cheese with a discreet marbling. Expressive and slightly salty, the melting texture reaches the palate to exhale subtle floral aromas. An exceptional blue! On contact with air, the paste can slightly oxidize and take on a yellow-orange color. Expect a strong, tangy flavor typical of blue cheeses, with a peppery bite from the blue mold. It often has earthy undertones, adding depth to the overall taste Milk : Unpasteurised goat's milk Mature time: 3-4 months

7 - Brie De Meaux (~1.5Kg) (Cow) - Beillevaire

This is one of the oldest cheeses in France, it is, above all, one of the most appreciated. Its creamy and supple, straw-colored paste is covered with a fine white down on which red streaks appear at the end of ripening, The taste reveals typical notes of cream and undergrowth. With its melting texture and complex flavors, it deserves to be crowned King of Cheeses! Milk : Unpasteurised cow's milk. Mature time: 4 weeks

355 - Brin D’Amour Aux Herbes / Fleur Du Maquis (~580G) (Goat) - Beillevaire

Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep the grass exceptionally rich. This means that in spring and summer, our Reblochon has a particularly creamy texture. Matured for 4 to 5 weeks, it develops a straw-coloured rind and pink hues during maturation. The cheese itself is the colour of ivory, with a smooth and creamy texture and mellow slightly lactic flavour, with a hint of hazelnut. The green dot on the rind is exclusively used for farmhouse production, and is a pledge of the highest quality. Milk : Unpasteurised cow's milk Mature time: 4-5 weeks

810 - Brun De Noix (~450G) (Cow) - Beillevaire

On its thin rind when the cheese is still fresh but thick after a few weeks of ripening, you will find a mixture of aromatic herbs collected in the Corsican scrubland . A tasty blend rich in varieties and offering the characteristic smell of a preserved island : an invitation to travel. The paste of this cheese is rich, fatty, melting and creamy. Milk : Unpasteurised cow's milk Mature time: 3-4 weeks

624 - Buche De Chevre Du Marais Poitevin (~1Kg) (Goat) - Beillevaire

Goat Buche is an exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped goat cheese, it is ripened for a minimum 7 days rendering the exterior a crusty and hard edible rind with a classic, bloomy mold. The white pate of goat Buche reveals a complex yet typical, bold taste of French goat cheeses underlined by sweet notes of caramel. Milk : Unpasteurised goat's milk Mature time: 1-2 months