This butter is made using traditional methods, from raw cream in a wooden churn, then molded by hand.
The story of Beillevaire started in 1980 when Pascal Beillevaire decided to combine his two passions for agriculture and trade through la Fromagerie Beillevaire. It all started with the sale of produce from the family farm, along with their homemade butter and cream. Thirty years later, it is a company with a unique structure, involving everyone in the sector, from the producer to the consumer. From the onset, the company’s commitment to tradition and quality set it apart, promoting a large and diverse range of farmhouse and artisan cheeses. Beillevaire makes their own cream, butter, yoghurts, desserts and over 10 cheeses. To make all of these, milk is collected twice daily in a dozen farms nearby and brought, still warm, to their dairy in France.