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Are you making a specialty food?


montrealeater Jun 28, 2011 10:12 PM

Where can I find unsalted, no-added-crap (doesn't have to be organic) butter? Local, imported etc.? I am making the effort to get some proper bread in this weekend and I'd like to have some good butter to pair with it, but I have no idea where to get it - I usually just buy Lactancia from the grocery store, so I'm not even sure if 'specialty' brands are available here in Montreal. Do any fromageries carry butter, too?

Tips appreciated!

  1. k
    kpaxonite Jun 29, 2011 01:46 AM

    at every single grocery store...

    1. kpzoo Jun 29, 2011 04:42 AM

      Just look for regular, unsalted butter at any grocery store, as others have said. If you want something fancier, look in the dairy case at Saveurs du Marché at Jean-Talon Market.

      Jean-Talon Market
      7075 Avenue Casgrain, Montreal, QC H2S, CA

      1 Reply
      1. re: kpzoo
        ios94 Jun 29, 2011 07:03 AM

        Lactancia butter doesn't actually add any crap to it's butter which is what we always use. Beurrerie du Patrimoine (which I haven't tried) is available at more than a few stores at JTM as kpzoo mentioned (both cheese stores), as well as places like Tau, Healthtree, etc... It's at least triple the price so I have a hard time justifying the cost.

        The Patrimoine yogurt on the other hand I have tried and is excellent.

      2. w
        westaust Jun 29, 2011 07:53 AM

        If you really want to splurge, you can get Beurre d'échiré (French butter) at Fromagerie Atwater, but it's close to 20$ for a small container!

        It is so good just spreaded on quality bread!

        5 Replies
        1. re: westaust
          Glaff Jun 29, 2011 08:53 AM

          It's 11 or 13$ at Gourmet Laurier.

          Not sure it's really worth it though... I'd pay that for Bordier Butter anytime, but the others...

          1. re: Glaff
            montrealeater Jun 29, 2011 09:54 AM

            Where can I get the Bordier, Glaff? Why do you think it's worth it?

            Thanks for replies, I am definitely looking for butter I can't find at the grocery store - I will get the Echire if nothing else pops up!

            1. re: montrealeater
              Glaff Jun 29, 2011 10:13 AM

              In France ;) As far as I know it's not distributed outside of France.

              1. re: Glaff
                montrealeater Jun 29, 2011 10:32 AM

                Bah, hellfire. Well, Echire it is then. I've always wanted to try that so ... now I can!

              2. re: montrealeater
                nextguy Jun 29, 2011 11:19 AM

                Oh man Bordier is the best! It is smoothe, creamy, tasty...

                I have not seen it in MTL unfortunately.

          2. f
            finefoodie55 Jun 29, 2011 10:42 AM

            Quebec does not produce good butter.There are a couple of small independents but the butter is cost prohibitive for cooking so I buy Kate's Homemade Butter in Plattsburgh at Price Chopper it is as good as French Butter at a Montreal price of butter. Check it out www.kateshomemadebutter.com. Try it you'll like it.

            4 Replies
            1. re: finefoodie55
              montrealeater Jun 29, 2011 10:47 AM

              Finefoodie, I have heard of but not tried that brand - also assumed I wouldn't be able to get it here. I will make sure to buy some, a lot of people have raved about it. Thanks!

              EDIT: Ugh, I missed the fact that the Price Chopper is in Plattsburgh. Damnit. I'll place an order with my next cross-border-going friend.

              1. re: finefoodie55
                nextguy Jun 29, 2011 11:04 AM

                I have never tried Kate's, but Vermont Butter & Cheese makes a very good cultured butter.

                1. re: nextguy
                  finefoodie55 Jun 30, 2011 08:02 AM

                  Vermont Butter is good for sure but once again maybe too costly to cook with.

                  1. re: finefoodie55
                    nextguy Jun 30, 2011 08:58 AM

                    Oh absolutely I would never cook with high-end butter. I know a very good pastry chef that works in a very good restaurant that uses a very inexpensive non-cultured butter for pastry. I suspect that most savoury chefs will also use the cheaper stuff.

              2. m
                michaelmas Jun 29, 2011 06:12 PM

                Agree with the others who said it earlier: Kate's from Vermont is good (so is their (her?) buttermilk) and the butter from patrimoine is good too.
                For grocery store finds here I've enjoyed the Loblaw's/Provigo President's Choice Cultured Butter (I think it might be called Normandy-style). It actually has flavor.

                I was only able to smuggle home a few pats of French butter after my last trip (in my pocket!).

                1. m
                  montrealeater Jul 4, 2011 11:08 AM

                  I picked up some of the Echire (how is that pronounced, btw?) at Gourmet Laurier - didn't catch the price, but it is good. It reminds of time spent in Germany, where every day starts, for me, with fresh, delicious bread and fresh butter. So yeah, it's good and it *did* mostly satisfy my craving for that unsalted, sweet, creamy Euro butter flavour I was looking for, but I'm not sure I'd rank it any better than, for example, the stuff I had in Germany, which as far as I know was the usual, not some special/pricey brand. I might buy it again, but right now I am going to try and get my hands on the two butters from Vermont and also the PC butter mentioned above.

                  Thanks for the advice, all. :)

                  5 Replies
                  1. re: montrealeater
                    nextguy Jul 5, 2011 09:59 AM

                    It is too bad we can't find Bordier here. Echire can be found easily in Paris but getting Bordier is hard even over there. If you are looking for that life changing experience, well as much as butter can possibly change your life, Bordier is the one.

                    1. re: nextguy
                      montrealeater Jul 5, 2011 10:18 AM

                      I'm happy I now have a specific name to seek out, but also sad I won't be able to get my hands on it. I'm assuming bringing butter back in one's carry-on is a no-no (my sister will be in Paris in a couple of weeks...)?

                      1. re: montrealeater
                        wattacetti Jul 5, 2011 10:29 AM

                        They allow raw-milk cheese from France, so I don't think that butter would be a no-no. You can always check on the CBS website. My bigger concern would be that the butter melts in transit as ice packs are a no-no for carry-on.

                        1. re: wattacetti
                          nextguy Jul 5, 2011 10:59 AM

                          Yeah forget about carry-on. I thought about bringing back some Bordier when I was in Paris but was happy I didn't because I had a chocolate bar in my bag that I put in the overhead and when I got home and opened my bag the chocolate had all melted!

                          1. re: nextguy
                            C70 Jul 5, 2011 11:09 AM

                            put it in your luggage! it's cold in there.

                  2. s
                    stak Jul 5, 2011 10:32 AM

                    I find the Patrimoine butter has a slight licorice-y flavour to it for some reason. I've bought it a few times as a splurge expecting it to be a special treat but found it just kind of...odd.
                    I've heard about Lurpak (from Denmark?) and Kerrygold from Ireland, which are supposed to be good but don't seem to be available in Canada. There's an older thread on this board about Kerrygold (un)availabiilty here. I do remember loving the butter we were served everywhere in Ireland. These 2 European butters might be available in the U.S. - if you're going there for the Vermont B & C or Kate's anyway.

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