Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Unsalted, lightly salted or flavored, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

This version sees the addition of Madagascar Wild Peppers. Elevate those perfect cuts on the grill with this amazing butter. Use in any application calling for compound butters as well.

Rodolphe Le Meunier works on the expression of cheeses, with a view to gently bringing each cheese to maturity so that all its aromatic flavors and the typical characteristics of its terroir can be fully expressed.

Controlling the temperature and humidity of his cellars, meticulous attention, delicate and unchanging gestures, patience… every little detail is important. It’s a real balancing act, the results of which shine through in the taste of the end product, from the first to the last mouthful.

In a continual quest for excellence, Rodolphe Le Meunier travels far and wide throughout Europe to exchange ideas with producers, discover the fruits of their work and hand select each cheese. It is also important to him to pass on to his customers the keys to recognizing and appreciating a good cheese.

From making the cheeses, to cutting them, to pairing them with wines, he shares his knowledge of the wealth of our cheese heritage in France.