The village of Échiré in western France owes its international reputation to the fine butters produced by its cooperative dairy. Échiré butter gets its subtle, delicate taste and soft texture from the local soil and their traditional production process, which ensures a whopping 80% butterfat. Made the same way it was over 100 years ago, this slow cultured butter is prized across the world for turning out exceptional pastries and enhancing even simple steamed vegetables with a single pat. Échiré butter carries the prestigious label of origin AOC Beurre des Deux-Sèvres. All the milk for this exceptional butter comes from farms 19 miles or less from the village of Echire.