Our dairy was founded in 1891 by Mr. du Dresnay in the outhouses of a building situated on the banks of the Sèvre Niortaise River, right in the heart of the village. The dairy became a cooperative in 1894. The spring which supplied the municipal washhouse also supported the needs of the dairy and ever since its foundation, the dairy has been solely dedicated to producing butter renowned for its quality.
Since the very beginning, the butter has always been manufactured in teak barrel-type churns, giving it a unique texture. 22 liters of milk are required to make one kilogram of butter.
Our butter is used first and foremost by gourmet restaurants and luxury hotels. Indeed, most starred restaurants featured in restaurant guides offer their customers the opportunity to discover Echiré butter by using it in their recipes or by having it on out on their tables. The famous Echiré is also sold in high-end delicatessens in Paris, New York, Los Angeles, and Tokyo.
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