The Ultimate Guide to European Butter from France: Everything You Need to Know

Enhance your all your entertaining with French butter. Whether you’re impressing guests with a stunning Butter Board or serving a rich Salmon Dip, French butter’s higher fat content, slow-churning process, and cultured, tangy flavor make it the ideal choice for your holiday spreads. Not only does this dairy butter is tasty, but it enhances the flavors of everything it touches. For bakers, French butter is the must-have ingredient for decadent treats or the traditional cookie swap. Upgrade the viral Mama Kelce’s Chocolate Chip Cookies recipe—created by the famous mom of NFL stars Travis and Jason Kelce—by adding French butter for a nuttier flavor and chewier texture. It’s equally essential for Classic Holiday Dishes like stuffing, pies, and gravies, adding richness and depth to seasonal favorites. From brunches to holiday parties, European butter from France is the secret to making every dish more memorable and delicious.

 

KEY FACTS about European Butter from France
    • HIGHER FAT CONTENT (82% minimum): it typically contains 82-84% butterfat. The higher fat content results in a creamier texture and richer flavor.
    • SLOW CHURNED TO PERFECTION: It is produced using traditional, artisanal methods, including slow churning, which enhances the texture and flavor.
    • CULTURED & TANGY: it is cultured, meaning the cream is fermented before churning. This process gives the butter a slightly tangy, complex flavor distinct from sweet cream butter commonly found elsewhere.
    • GRASS FED COWS: A cow’s diet is influenced by the quality of the soil and environment they graze in. This “terroir” effect not only gives butter a richer, more complex flavor and creamier texture but also enhances its nutritional benefits, such as higher levels of omega-3 fatty acids and vitamins from grass-fed cows.
    • LESS WATER = BETTER FOR BAKING: It has less water than other butters, which makes it particularly desirable for baking, creating flakier pastries and more tender baked goods.
    • HIGHER BOILING POINT = BETTER BROWNING/CRISPING IN BAKING: In pastries, cookies, or croissants, this butter creates a golden, crisp crust while maintaining a tender, flaky interior.
    • HIGHER BOILING POINT = BETTER FOR SAUTEING/FRYING: Because of its higher boiling point, European butter from France is less likely to burn when sautéing or frying.
    • HOW TO BUY: Look for phrases like “Produit en France” (Produced in France), “Made in France,” or “Origin France” as well as the Protected Designation of Origin (PDO) certification or Appellation d’Origine Protégée (AOP) label. This certification guarantees the butter was produced in a specific region of France following traditional methods.
    • ALL NATURAL: French butter is free from artificial preservatives, stabilizers, or additives, made simply from cream (and sometimes salt)
    • HEALTHY: French butter’s higher butterfat content provides a richer source of natural, healthy fats, which are essential for absorbing fat-soluble vitamins like A, D, E, and K. These fats also contribute to satiety and can be included in a balanced diet.
    • UNIQUENESS: The uniqueness of butter lies in its fat content. As per French law, the final product is labeled butter only if it includes 82% fat minimum and 16% water. The remaining 2% contains vitamins, carbohydrates and minerals. Crafted for decades with a blend of tradition and technology, its quality is strictly regulated at every step.
COMMON TYPES OF FRENCH BUTTER:

 

  • Beurre Doux: Unsalted butter with 82% fat, preferred for pastries and cuisine for better control over salt.
  • Beurre Demi-Sel: Contains 0.5% to 3% salt, offering a balanced flavor.
  • Beurre Salé: A salt lover’s choice from Brittany, with over 3% salt content and visible salt crystals.
  • Beurre Sec: Higher fat content (minimum 84%), commonly used in professional kitchens, especially for la pâte feuilletée.

 

SUGGESTIONS ON HOW TO TASTE FRENCH BUTTER:

  • Remove butter from the fridge 30 minutes before sampling to bring it to room temperature.
  • Use any standard American butter as a benchmark.
  • Sample unsalted French butter before tasting salted, sea salt, cultured and flavored.
  • Pairings:
    •  Bread: baguette, sourdough, brioche
    •  Crackers: plain, whole grain or herb (specifically rosemary, thyme)
    •  Crudités: radish, carrots, cucumbers, cherry tomatoes, celery
  • Enhance the tasting with:
    • Sea salt, honey, jam, marmalade or fresh herbs like chives, parsley or dill

 

ABOUT TASTE EUROPE | BUTTER OF FRANCE:

Taste Europe | Butter of France is an initiative led by the French Dairy Inter-Branch Organization (CNIEL) and the European Union to promote the exceptional qualities of French butter in the U.S. Renowned for its higher butterfat content, cultured and slow-churned artisanal methods, and tangy, complex flavor, French butter is a culinary staple in both professional kitchens and home cooking. French butter is required by law to have at least 82% of fat, which is particularly high. Higher fat and less water content gives French butter a creamier texture, richer flavor, and better performance in cooking and in baking, leading to indulgent sauces, flakier pastries and more consistent results. It’s this subtle but impactful boost in quality that makes French butter a favorite for everyday use among chefs and home cooks alike. Authentic French butter can be found in specialty stores and supermarkets in the U.S., marked with labels such as “Product of France”, ensuring premium quality. Some of them may also have the Protected Designation of Origin (PDO) certification. Often packaged in a distinctive shape compared to the standard American butter block, it’s easily identifiable in the dairy aisle.  For more information, follow along on Instagram at @TasteEuropeButterofFrance.