Skip to page content

Rodolphe Salted Butter

$15.00 / 250g Puck
rodolphe salted butter specialty foods
Rodolphe Salted Butter
  • Pasteurized
  • Cow Milk
  • by Rodolphe Le Meunier
  • France
  • Approachable
  • Soft

Made in the traditional French style, Rodolphe Le Meunier Salted Butter is richly creamy and intensely flavorful. Milk is sourced from cows in Normandy and churned until it reaches a smooth, thick consistency before being molded by hand and perfectly salted. The finished product: a velvety spread with a higher butter fat and moisture content than your average butter. Try spreading it over Rustic Bakery Meyer Lemon Shortbread and top with dried cherries for a sweet treat

“Made with a wooden butter churn and molded by hand, this butter is the best of Beurre de Baratte (the French for "churned butter”). This traditional production method creates a butter that’s deep yellow in color, slightly crumbly in texture, and packed with rich, creamy flavor. Try spreading some Rodolphe Salted Butter on a fresh baguette and add a drizzle of Apiaries Raw Orange Blossom Honey.”
Murray’s Ecommerce – New York, NY
Pasteurized Cream, Salt, Lactic Starters.

Allergens: Milk

  • Produced by cheesemonger Rodolphe Le Meunier, Rodolphe Le Meunier Salted Butter is a creamy, flavorful butter made using a traditional French method.
  • Milk is sourced from cows in Normandy and churned using this customary process.
  • The process separates the milk, spinning the heaviest part into a creamy, thick consistency.
  • The butter is then re-injected with cream that has been treated with cultures and allowed to ferment for several hours in order to build a strong, lactic flavor.
  • Once combined, the butter is spread by hand into wooden molds to keep its shape.
  • Because it’s made using this traditional method, the spread has higher butter fat and moisture content than the average butter.
  • Producer Rodolphe Le Meunier descends from a family of cheesemakers.
  • His grandmother bred goats and made cheese.
  • His father inherited the business and incorporated additional gourmet cheeses and spreads into their portfolio.
  • Today, Le Meunier oversees the company; his sister Caroline is also part of the business.
  • In 2007, Le Meunier was awarded the Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker).
  •  Rodolphe Le Meunier comes from a long line of goat breeders and cheesemakers. He now runs this third-generation butter and cheese business in France's Loire Valley with his sister Caroline.
  • Their butters are made with pasteurized cream in a wooden butter churn and are molded by hand.
  • For his fine dairy craftsmanship, Rodolphe has been named a Meilleur Fromager de France (Best Cheesemonger of France) and a Meilleur Ouvrier de France (Best Craftsman of France).

Let's Cheese-ify Your Inbox

Sign Up for Emails