Top 72 European Butters

Maison Bordier is a French company specializing in artisanal butter production and cheese aging, founded in 1985 by Jean-Yves Bordier. Based in Saint-Malo, the company is known for its traditional butter-making methods, including hand-kneading on wooden boards, resulting in a smooth texture and rich flavor. In addition to classic butter, Maison Bordier offers various flavored varieties, such as butter with seaweed, lemon and olive oil, and Roscoff onion. Their products are highly valued by top chefs and gourmet enthusiasts worldwide. Beyond butter, the company is also involved in the aging of select cheeses, emphasizing high-quality raw ingredients and respect for traditional techniques. Maison Bordier also operates several stores and restaurants in France, where customers can enjoy their products and learn more about the production process.Expand

Abernethy Butter is a family-run artisanal dairy. It was founded by husband-and-wife team Will and Allison Abernethy, who transformed their passion for traditional butter-making into a successful business. Their butter is handcrafted using traditional methods from fresh cream sourced from a local farmer, whose cows graze on the lush green fields of the Lagan Valley. The production process involves slow churning in small batches, which gives the butter its characteristic color and rich flavor. After churning, the butter is hand-washed to remove any remaining buttermilk, lightly salted, and shaped using traditional wooden paddles. In addition to their classic salted and unsalted butter, Abernethy Butter offers specialty varieties, including black truffle butter, butter with dulse seaweed and Irish sea salt, black garlic butter, and a seasonal Christmas butter infused with dates, rum, and spices. Thanks to their commitment to quality and dedication to preserving traditional techniques, Abernethy Butter has become a symbol of exceptional handcrafted butter, highly regarded among gastronomy enthusiasts and professional chefs alike.Expand

Ampersand Dairy is a British dairy specializing in the production of handcrafted cultured butter and buttermilk. It was founded by Grant Harrington, an experienced chef with international expertise, with the goal of creating the world's most flavorful butter by using traditional and refined techniques combined with the highest quality ingredients. Their butter is made from the milk of Jersey, Holstein, and Guernsey cows, which are raised in England. The process includes the addition of healthy bacterial cultures and mineral-rich Himalayan pink salt, resulting in butter with a rich and creamy flavor. In addition to butter production, Ampersand Dairy is dedicated to continuous improvement and experimentation with its products, ensuring they remain at the forefront of artisanal dairy production in the United Kingdom.Expand

Le Ponclet is an esteemed artisanal dairy producer located in Locmélar, Brittany, France. Founded by David Akpamagbo, the farm is renowned for its exceptional raw milk butter, Beurre le Ponclet, which has garnered acclaim from top chefs and fine dining establishments worldwide. Expand

Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field. His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.Expand

Lescure is a renowned French butter producer with a Protected Designation of Origin (AOP) from the Charentes-Poitou region. Founded in 1884 by Baron Léon Lescure, the brand prides itself on a long tradition and dedication to preserving the authentic artisanal approach to butter production. Lescure butter carries the prestigious AOP Beurre Charentes-Poitou designation, the oldest AOP for butter in France, established in 1979. This certification guarantees that the butter originates from a strictly defined geographical area, covering the departments of Charente, Charente-Maritime, Deux-Sèvres, Vienne, and Vendée. The production process involves carefully selected dairy cream that undergoes traditional methods of processing, including pasteurization, ripening with specific dairy cultures, and churning. This results in butter with a rich, nutty flavor and a firm yet supple texture, making it ideal for baking and culinary applications. Lescure butter is particularly valued by professional bakers and pastry chefs for its consistent quality and ability to provide the perfect texture and flavor in baked goods. The brand’s commitment to excellence and traditional production methods has made Lescure synonymous with premium French butter.Expand

Échiré is a French dairy founded in 1894 in the village of Échiré, located in the Marais Poitevin region. It is renowned for producing high-quality butter and dairy products using traditional methods. Their butter, protected by the AOP Charentes-Poitou designation, is highly valued for its exceptional quality, hazelnut notes, and smooth texture. Échiré products are available in over 40 countries and are frequently used in prestigious restaurants and luxury hotels worldwide. In addition to butter, Échiré also produces premium milk sourced from its region. Their milk is rich and creamy, evoking nostalgic flavors from childhood, making it perfect for breakfast, snacks, or use in gourmet recipes. A strong commitment to preserving traditional craftsmanship and maintaining high-quality standards has made Échiré a symbol of excellence in the world of dairy products.Expand

Devon Cream Company is a British company with over 40 years of experience in producing high-quality dairy products. Their dedication to traditional methods and the use of 100% natural ingredients ensures an authentic taste and premium quality. Their production process combines carefully selected raw materials and precise processing to achieve a rich texture and long-lasting freshness. They are committed to preserving artisan techniques, allowing each product to maintain its natural character and distinctiveness. Their products are available on the international market, and their high quality and consistency have made Devon Cream Company a recognized name among lovers of authentic dairy delicacies worldwide.Expand

Laiterie de Pamplie is a renowned French dairy producer with a long-standing tradition and a passion for excellence. Since its founding, the dairy has been distinguished by its commitment to preserving artisanal production methods, passed down through generations, blending tradition with modern quality standards. Their cultured butter, churned using traditional techniques, is known for its rich texture, mild tangy aroma, and subtle nutty notes, making it an essential ingredient in the kitchens of top restaurants and bakeries. In addition to butter, Laiterie de Pamplie produces a range of premium dairy specialties, relying on the highest quality milk sourced from carefully selected farms that uphold sustainable and ethical farming practices. A dedication to excellence and authenticity has earned Laiterie de Pamplie recognition among fine food enthusiasts, with their products regularly featured in the kitchens of world-class chefs and artisanal bakers. With a rich heritage and a continuous drive for innovation, this producer remains a symbol of French dairy excellence, where quality can be tasted in every bite.Expand

Den Eelder is a family-owned farm and dairy located in the village of Well, on the border of the Dutch provinces of Gelderland and Noord-Brabant. It was founded in 1983 by Ernst and Jacomine van der Schans, and today it is managed by their sons, Willem and Gerben. The farm specializes in producing high-quality milk and dairy products and is known for its sustainable approach to livestock farming and dairy production. The farm is renowned for its process where the milk goes directly from the barn to the dairy, allowing for quick and efficient processing. Their product range includes milk, yogurt, cream, and other dairy products, all made without artificial additives and using only natural ingredients. Den Eelder is also committed to sustainability, utilizing green energy and eco-friendly technologies to reduce its environmental impact.Expand

Irish butter is a rich, golden dairy product made from the milk of cows that graze on Ireland’s lush, grass-fed pastures, and it has become one of the country’s most recognized foods both locally and abroad. Its reputation is built not only on its flavor and texture but also on the environment from which it comes, where abundant rainfall and mild temperatures allow cattle to graze outdoors for much of the year. This creates a butter with higher levels of natural carotene, giving it a distinctive deep yellow color and a flavor often described as creamy and full. The making of butter in Ireland goes back thousands of years, with references found in archaeological discoveries where bogs preserved wooden churns containing remnants of early butter. In rural communities, butter production was once a household activity, with families churning cream to supply their own kitchens and local markets. By the nineteenth century, cooperatives and creameries began to shape the modern industry, and brands like Kerrygold later carried Irish butter onto the global stage, establishing it as a product associated with quality and authenticity. To prepare butter, fresh cream is churned until the fat solids separate from the buttermilk. The resulting mass is washed and worked to the desired consistency, with salt sometimes added for preservation and flavor. Irish butter is typically made with cream from grass-fed cows, which influences its nutrient profile and lends it a distinctive taste compared to butter from more industrialized dairy systems. It can be used in cooking, baking, or simply spread on bread, where its depth of flavor stands out without need for embellishment. One detail that sets Irish butter apart is its high butterfat content, often around 82 percent, which is slightly higher than many standard butters. This gives it a particularly smooth texture that melts evenly, making it favored by both home cooks and professional chefs. Today it is eaten daily in Irish households, appearing on tables at breakfast with soda bread, spread on scones, or melted over vegetables and potatoes. Internationally, it is prized in baking, as its fat content improves pastry texture and flavor. Pairings are diverse, but it is especially at home with freshly baked bread, seafood like grilled lobster or prawns, and in sauces where its richness enhances both flavor and mouthfeel.Expand

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the high amounts of carotenoids in it. The Veys Bay and the surrounding area are made of chalky, clay soil near the sea and have top quality pastures where the grass is very rich in iodine and beta-carotene. The soil and pastures give the milk a unique taste, color and high mineral salt content, all of which can be seen and tasted in the final product - d'Isigny Butter. It tastes sweet, creamy, slightly like hazelnuts and contains lots of vitamin A. When sold, it can be packaged in shapes of blocks and rolls or placed in baskets. Expand

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the cows graze on lush Ardenne pastures. In order to preserve the quality and authenticity of the final product, the entire process, including the production of the milk and the maturing and churning of the butter must take place within the designated area. Beurre d'Ardenne is marketed in two varieties, Doux (sweet or unsalted) and Salé (salted).Expand

Beurre Charentes-Poitou is a traditionally made, solid, pale butter that has a unique aroma. It is produced using pasteurized cream and easily spreads on toast or bread. Its unique taste and soft texture are due to the traditional process of barrel churning. After the cream is churned, the fat pieces are damaged and clump together in a mass that separates itself to butter and buttermilk. The butter is rinsed in cold water and shaped to preference. Before being sold, the butter is salted, packaged and chilled. Just twelve dairies are allowed to produce Charentes butter today, and no additives, preservatives or artificial colors can be added in the process.Expand

Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The Azores are known for their lush, green pastures and a climate that is ideal for dairy farming. The cows in the Azores graze on rich, diverse grasslands, which contributes to the unique taste and quality of the milk they produce. This milk, in turn, is used to make Manteiga dos Açores. The butter has a rich, creamy taste, with a slight hint of saltiness. The flavor is often described as more intense and fuller than regular butter, reflecting the quality of the milk from which it is made. The butter is smooth and spreads easily, making it a favorite for use on bread, in cooking, and baking.Expand

Mantequilla de Soria is a high-quality butter made from the local Friesian or Pardo-Alpina cows' milk in the province of Soria. The color of Mantequilla de Soria ranges from ivory to straw yellow, and the taste is slightly acidic and reminiscent of fresh cream. The butter comes in three varieties, natural, salty and sweet, depending upon whether salt or caramelized sugar syrup is added to the butter. After skimming the milk and beating the cream, lactic ferments are added after 3 or 4 hours after the start of the ripening to achieve a smoother and silkier butter. During the time of maturation Mantequilla de Soria develops a complex aroma and taste resembling that of nuts and sweet fruits. After maturation, this artisan butter is kneaded and shaped into blocks that can be packaged and sold. Expand

Mantequilla de l'Alt Urgell y la Cerdanya is a high-quality butter made from the milk of Friesian cows in the north-east of the Iberian peninsula. This butter is characterized by its bright yellow color due to its high carotenoid content. It is made in the traditional way by slightly fermenting the butter, thus intensifying its taste, making it smoother and slightly more acidic. After skimming the milk and beating the cream, the butter is matured for 48 hours, and in that time, it develops a complex aroma and taste resembling that of nuts and sweet fruits. After maturation, the butter is kneaded and shaped into blocks that can be packaged and sold.Expand

Rucavas baltais sviests is a variety of freshly churned butter from Latvia. Made with well-chilled thick cream, curdled milk, and salt, it has a light and clean flavor reminiscent of milk fat. Its color may range from white to yellow, and the texture is very soft and fluffy. Traditionally, rucavas baltais sviests is enjoyed immediately after churning, usually with boiled potatoes or spread on a piece of hearty rye bread, but when properly stored, it can last up to three days.Expand

Beurre de Bresse is a tender, aromatic, churned butter that melts in the mouth, strikingly yellow, made from matured sweet-cream, its texture is quite smooth and airy, with visible tiny water droplets characteristic for churned butter. It spreads very easily with a delicate taste of milk and dried fruits such as hazelnuts. The butter is made in the regions of Ain, Jura, and Saône-et-Loire in France, where the cows feed on high-quality pastures, corn and local fodder. It has exceptional baking qualities that give a creamy feel to the baked goods, which is why it is highly favored by chefs and pastry cooks.Expand