I know where I can buy Bordier near where I live. Where is your “here”?
I have seen Bordier butter for sale in multiple shops where I live, which is a small CT town, so I imagine it is not that difficult to find.
ramon
my here would be long island but i’m in nyc a lot
not usually as far down as le district tho
Mark,
Tin Building in South Street Seaport (or is it Old Fulton Fish Market?)
Anyway and apparently, can also order for home delivery. Here’s a snippet of website.
Mark (& whoever else is interested in Beurre Bordier) -
La Grande Epicerie, which has always fully stocked the Bordier butter, will vacuum seal what you buy for travel - just take your Beurre Bordier packets over to either the meat department or the smoked salmon department & they will vacuum seal it no problem to take home in your suitcase. i used to do this with 10-20 packs of the butter at a time (about 6-8 fit in each vacuum seal) routinely since about 2006 or 2007, and Customs in the US confirmed it is allowed in & never gave me any problem. Here in the US, we would just throw the extra packets in the freezer until we wanted to use them.
The Bordier butter at Grande Epicerie has dramatically increased in price, from under 3 euro a packet for the small ones to 5.5 euros for the small ones and about 8 euros for the big/double ones, but bringing it over to the US still seems like a deal compared to the above prices.
Also, FWIW, some other artisan cheese mongers/affineurs in Paris have really gotten on board with the butter since the popularity of Bordier, so now there also are some other great choices. I had Fromagerie Quarterhomme’s (on rue de Sevres in the 7th, just down from Grande Epicerie) demi-sel about 10 days ago, and it was 100% a match for Bordier - incredible butter! I’ve also had Anne-Marie Cantin’s (also the 7th, off rue Cler), and she is not quite at that level but still miles from anything available in the US. And at the fromageries, you are not limited to the packets - they will cut & wrap any quantity/quantities you want.
Theo
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Le District in Brookfield Place on Vesey Street in NYC stocked Bordier before the pandemic (my wife’s NYC offices are in the building and it was a must stop whenever I visited). I’ve not stopped by since the pandemic
I also found Bordier at Monsieur Marcel at the Original Farmer’s Market in LA a couple of weeks ago. Tres cher, but I bought it
That’s the spirit! I’ve always used the Epicerie butcher-guys - they have a vacuum-seal which is about 16" x 24" (?); it’s always enough for at least 6-8 of the packages. Multiply this by 2 or 3, and you can feel like a definite butter-mule!
I think my next move might be to talk with the butchers next to Quarterhomme or Cantin - ideally Quarterhomme - to get them to seal the butter up… That butter was really great. Kudos to you!
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Lately, early this year, we’ve been mixing up our carry home butter with the ones from Fromagerie Beillevaire and would have some vacuum packed at their cheese shop in Rue Saint-Antoine. We love these butters, as well. Photo in cheese shop:
There is excellent American-made cultured butter as well, and one could of course make one’s own if there is access to good fresh milk (the byproduct of buttermilk is a major plus, as is the support of a local dairy farm).