Beillevaire's Raw Milk Butter
Longino & Cardenal has selected for you the best French butter ever by choosing "Beillevaire" as its partner. But why is Beillevaire butter the best? First and foremost, raw milk Beillevaire although it offers the possibility of having products derived from raw and pasteurized milk, we have chosen products mainly from raw milk, which implies the following things: The milk retains all the taste and aroma of the land, of what the cows graze and to keep the bacterial flora intact, the milk must be kept at a temperature between 15°C and 36°C.
Raw milk thus implies a link between territory and finished product (butters, yogurt, cheese, etc.). Raw milk implies the artisan art of dairy production (in fact all French AOP cheeses, are perforce raw milk according to the specifications wherever they are produced). In second the wooden barrels (churns) Beillevaire produces its butter, despite the large company structure, still in an artisanal way; the milk after the necessary medical tests, passes into the "skimming" machine (the proportion of production is as follows : 10 liters of milk, 1 kg of cream, 0.500 kg of butter).
The cream is rested for 48 hours in stainless steel silos at a controlled temperature of 18 degrees. It then passes into the 2 churns for the process of transformation from cream to butter for at least 45 minutes. Once the buttering is finished, it can be ready as is (unsalted), fleur de sel salt from Nourmoutier can be added, which can be whipped (demi-sel) or simply added and whipped for less time to be crispy (demi-sel croquant).
High Quality French Cheeses
Longino & Cardenal has selected the best French cheeses for its shop, forging the agreement with Beillevaire, a trusted butter partner. Among the many cheeses, some are products created by Beillevaire (e.g., Machecoulais), others for which they have the patent and secreted the recipe (Secret du Couvent Bichonnné), some produced in Machecoul, others for disciplinary reasons in the production areas (e.g., Camembert in the production of Gravay normandy), and still others that derive from the aging facilities.
The added value of these cheeses is that there can customize the weight and cut; so in order to meet the customer's needs and for us to see more easily, we asked for and obtained small cuts (max 1.5kg/2kg), so that a selection of French cheeses can be created in each order. The petit plateau is only 160-170gr ( 1 butter + 4/5 cheeses) which of course varies depending on the season and can be considered a single portion (thus perfect for wine bars, or fast casual venues)
