The beautiful journey of Échiré butter began in 1894 on the banks of the Sèvre Niortaise. Today, it has become an icon, present on the finest tables around the world.

Few products symbolize the excellence of French gastronomy as much as this one.

The Échiré butter story starts in 1891 with the creation of a dairy in the outbuildings of a farm located on the banks of the Sèvre Niortaise. But it was only with the establishment of a cooperative in 1894 that the journey truly took off.

22 liters of milk for one kilogram of butter

Today, the cooperative, which became the Coopérative Laitière de la Sèvre following the merger with Sèvre & Belle in 2004, collects milk from around a hundred cattle and goat farms, all located near the Marais Poitevin. After slow cream maturation (18 hours), the butter is still produced in teak barrel churns where the cream is slowly worked under the supervision of a master butter maker to achieve the soft, melting texture for which it is renowned.

Did you know? No less than 22 liters of milk are needed to produce one kilogram of butter!

A demanding charter

The cooperative's reputation comes with a strict set of requirements. Since 1997, a quality charter has been imposed on all cooperative suppliers:

  • Non-GMO and palm oil-free animal feed
  • Animals raised without confinement
  • Access to exercise areas
  • Enrichment provided for the animals
  • Preference for natural medicine for the animals
  • Carbon footprint reduction plans on farms Whether in patties, mounds, refills, or slabs for bakeries, you can find all the variations of this exceptional butter on the cooperative's website.
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