PRESENCE IN 40 COUNTRIES
4 Japanese shops: “Maison du Beurre” in Tokyo, “Marché au Beurre” in Osaka and two “Pâtisserie au Beurre” shops (corner shops) in Tokyo
The French butter
The cream of butters
Century-old cooperative of local producers, the Echiré name comes from the small village of Echiré where the butter factory settled in 1894. Served on the highest restaurant tables and used by pastry chefs around the world, the AOP/ PDO Charentes-Poitou butter and the brand’s creams are synonymous of an exceptional traditional French craftsmanship.
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Deux-Sèvres
EXCELLENCE CHURN BUTTER
French Excellence Prize awarded by the Elysée
AN UNCHANGED RECIPE FOR MORE THAN A CENTURY
Echiré AOP/ PDO Charentes-Poitou butter is the oldest French AOP butter
Story of a brand of Excellence
The dairy was founded in 1891 by Mr. Du Dresnay, in the outbuildings of a farm located on the Sèvre Niortaise riverbanks, in the heart of the small Echiré village. It became a cooperative in 1894. Since its creation, Echiré has been exclusively devoted to the production of renowned quality butter. After its merger with the Sèvre & Belle Cooperative in 2004, Echiré is now part of the Laiterie Terre de Sèvre, a cooperative which promotes strong values, including respect, passion, high standards, know-how and Human valorisation.
Today, Echiré produces 70% of unsalted butter and markets its products to gourmet restaurants and luxury hotels around the world.
The Echiré butter
Echiré AOP/ PDO Charentes-Poitou butter has remained unchanged for over 125 years! Its recipe is developed in four essential steps:
- The AOP/ PDO cow’s milk comes from 65 producers whose farms are located within a 50km / 31mi radius around the butter factory. There, herds are subject to a strict local GMO-free diet (<0.9%) which is produced at 80% on the farms, in order to preserve the milk gustatory quality.
- Once received, the milk is pasteurized and transformed into cream through a maturation process of at least 18 hours to deliver all its natural flavors. This is 4 hours longer than the AOP/ PDO Charentes-Poitou butter specifications.
- The cream is firstly transformed into whipped cream and then into butter grains. The latter are washed with pure water and kneaded until obtaining a smooth and fine texture. This ancestral technique is carried out in a wooden barrel churn for 2 hours and 30 minutes. This process gives to Echiré butter an extremely malleable that enables to better mold puff pastries. Its natural qualities and its specific nutty taste make it the king of pastry butters. Echiré butter is much appreciated by renowned French Craftpersons of the year.
- The butter is then packaged in different formats (cube, bar, roll, block, refill, slab…) and ready to be sent around the world. Echiré exportations represent 28% of the production.
Respect for the product, terroir and people
Laiterie Terre de Sèvre is committed to respecting five main values:
- Excellence
- Know-how
- Passion
- Human valorisation
- Respect
With 65 cooperative members who produce cow’s milk and 55 who produce goat’s milk, the human-sized cooperative collects its milk from animals fed without GMOs (<0.9%) within a radius of 50 km / 31mi. This proximity and respect for animal welfare is essential for the milk and product quality. In 2015, Echiré AOP/ PDO Charentes-Poitou butters were awarded by the French Excellence label. Each year, this award rewards companies which, through their know-how, creativity and innovative capacities, are contributing to France’s influence throughout the world.
Did you know?
For 40 years, we have been daring to « think out of the cheese box » to mold cheese solutions for you!