For anyone who appreciates the finer things in life when it comes to food, you simply cannot beat the incredible richness and depth of flavor found in authentic French and European-style butters. These butters are in a class of their own compared to standard American butters found in supermarkets.
What makes them so special? It all comes down to that gloriously high fat content of around 82-86% milkfat. In contrast, most regular butters max out at around 80% fat. Those few extra percentage points of milkfat make all the difference in creating an exceptionally velvety, luscious texture and profoundly rich taste.
The best French and European butters contain an eye-popping 82-86% milkfat, with some ultra-premium varieties like Échiré butter from France boasting a spectacular 90% fat content. When you bite into a slice of bread slathered with butter at this level of fatness, it’s a transcendent experience. The butter literally melts in your mouth, coating it with voluptuous creaminess.
Beyond just the high milkfat levels, what really allows the terroir and unique flavors of these butters to shine is the way they are made. Using ancient techniques of slowly churning the highest quality fresh cream, these butters develop complex flavor notes often described as nutty, grassy, mushroomy and even lightly sweet and floral. Inexpensive highly processedbutters taste bland and watery in comparison.
With such an incredibly high concentration of milk fat and the use of quality creams, it should go without saying that any non-dairy “butter” alternatives made from oils, nuts, seeds or other vegan sources simply cannot compare. Vegan butters lack the authentic fresh dairy essence that makes true butter so crave-worthy. They are a pale imitation lacking the richness and depth that transforms dishes from good to sublime.
Here are some recommendations for the best European and French-style butters to seek out:
French Butters:
- Échiré – Considered one of the absolute finest butters in the world with a stunning 84-86% butterfat from Normandy cows.Nutty, slightly sweet flavor.
- Rodolphe Le Meunier – Another premium French butter from Normandy with around 85% butterfat. Lovely grassy notes.
- Paysan Breton – A great value French butter from Brittany with 82% butterfat. Simple but rich flavor.
- Beurre d’Isigny – From Isigny-sur-Mer in Normandy, with 84% butterfat. Slightly salty, slightly sweet balance.
Other European Butters:
- Lurpak Danish Butter – A European favorite with 82% butterfat from Denmark. Affordably priced but high quality.
- President French Style Butter – Imported from France but more affordable than ultra-premium options. Still 82% butterfat.
- Kerrygold Irish Butter – Made from grass-fed cows in Ireland. Pure, slightly mushroom flavor. Around 82% butterfat.
- Bordier Butter – Artisanal French butter handmade in small batches. Cultured and lightly salted with 86% butterfat.
- Plugra European-Style Butter – Not European, but made in the European tradition with 82% milkfat content. Widely available.
When purchasing, look for butter actually imported from Europe when possible versus domestic “European-style.” And of course, the higher the milk fat percentage, generally the better the taste and texture. Anything in the 82-86% range will deliver that luscious, creamy richness you expect from true French/European butter.
For the butter connoisseur, there is really no substitute for the real deal – a premium European-style butter with its incomparably lush mouthfeel and kaleidoscope of nuanced sweet, salty, nutty flavors. Once you’ve tasted butter at this level, you’ll be forever spoiled and unable to go back to less. It’s an indulgence worth every penny.
