Le Gall Butter

Le Gall Butter is a premium butter derived from high-quality cow's milk from cows raised on the rich pastures of Brittany, France. It is produced using traditional methods, specifically drum churning, to ensure a smooth, rich, and creamy texture that retains the authentic taste of fresh milk. Today, Rimping Supermarket invites you to delve into the story of this exceptional butter, highly praised by world-renowned chefs.

The Origin of Quality: Brittany and Jean Marie Le Gall's Vision

The story of Le Gall Butter began in the early 20th century in Brittany, a region renowned for its fertile lands, ideal for raising dairy cows that produce high-quality milkthe very foundation of exquisite butter like Le Gall.

In 1923, Jean Marie Le Gall, a dairy farmer in Quimper, became interested in butter production. He began producing butter from high-quality cow's milk, distinguished by its unique quality, taste, and texture. He employed traditional production methods, setting it apart from other butters often mass-produced using modern machinery, which could compromise the butter's texture and flavor.

The Meticulous Production Process: From Cream to the Renowned "Baratte" Butter

The production process of Le Gall Butter begins with preparing cream derived from the finest milk from local cows. The cream is then carefully ripened for 15 to 18 hours to develop a rich, balanced flavor and a more distinct aroma than ordinary butter. After ripening, the cream is slowly churned in a wooden barrel to separate the fat from the buttermilk. This churning method is called Baratte, a technique passed down through generations.

Le Gall Butter contains 82% butterfat, which is higher than typical butter that usually contains about 80% butterfat. Butter with higher fat content has a richer and more aromatic texture than standard butter, making it ideal for various culinary applications. It enhances richness, intensity, and overall flavor, making dishes even more delicious.

One of the key foundations of Le Gall's success is its adherence to traditional butter-making methods. A team of skilled Maître Beurrier (Butter Masters) closely oversees the production process to ensure the highest quality butter before it reaches consumers.

Quality Certification and Recognition from World-Class Chefs (1986 AD - Present)

Over the years, Le Gall has expanded its product line to include various butter types, such as salted butter, unsalted butter, and specialty butters infused with sea salt crystals or herbs.

In 1986, Le Gall Butter received the Appellation d'Origine Protégée (AOP) certification, a quality assurance system for agricultural products and foods from the European Union (EU). This certification is a testament to the exceptional quality and specific geographical origin of Le Gall Butter's production.

As years passed, Le Gall Butter gained widespread recognition, becoming a crucial ingredient in various cuisines. It has been highly praised by Michelin-starred chefs and Meilleur Ouvrier de France (MOF), the finest craftsmen of France, which is one of the most prestigious titles every French chef aspires to achieve.

With recognition from professional chefs, by the mid-20th century, Le Gall Butter's reputation began to spread to other parts of the world, including the United States, Japan, and various European countries. Currently, it is available in over 50 countries worldwide.