Search locations or food
OR
Sign up

What to eat in Europe? Top 57 European Butters

Last update: Wed Feb 19 2025
Top 57 European Butters
TABLE OF CONTENTS

Best European Butter Types

01
Ate it? Rate it
Wanna try?
Add to list

Irish butter refers to butter made in Ireland from the milk of cows that have been grass-fed, often without the use of growth hormones or antibiotics. This high-quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy flavor and a natural golden color.


The grass-fed diet of the cows has a significant impact on the flavor and texture of the butter, making it prized in culinary applications. The temperate climate in Ireland allows cows to graze on lush grasses for much of the year, leading to these unique characteristics. 
02

Butter

ISIGNY-SUR-MER, France
4.5
Ate it? Rate it
Wanna try?
Add to list

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the high amounts of carotenoids in it.


The Veys Bay and the surrounding area are made of chalky, clay soil near the sea and have top quality pastures where the grass is very rich in iodine and beta-carotene. The soil and pastures give the milk a unique taste, color and high mineral salt content, all of which can be seen and tasted in the final product - d'Isigny Butter. 
THE BEST Beurre d'Isigny Butters
1
Isigny Sainte-Mère
Beurre d'Isigny A.O.P Demi sel Rouleau

5.0

Rate It

Concours International de Lyon - Gold 2025

03
Ate it? Rate it
Wanna try?
Add to list

Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The Azores are known for their lush, green pastures and a climate that is ideal for dairy farming.


The cows in the Azores graze on rich, diverse grasslands, which contributes to the unique taste and quality of the milk they produce. This milk, in turn, is used to make Manteiga dos Açores. The butter has a rich, creamy taste, with a slight hint of saltiness. 
04

Butter

WALLONIA, Belgium
4.2
Ate it? Rate it
Wanna try?
Add to list

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the cows graze on lush Ardenne pastures.


In order to preserve the quality and authenticity of the final product, the entire process, including the production of the milk and the maturing and churning of the butter must take place within the designated area. Beurre d'Ardenne is marketed in two varieties, Doux (sweet or unsalted) and Salé (salted).

05

Butter

PROVINCE OF SORIA, Spain
4.1
Ate it? Rate it
Wanna try?
Add to list

Mantequilla de Soria is a high-quality butter made from the local Friesian or Pardo-Alpina cows' milk in the province of Soria. The color of Mantequilla de Soria ranges from ivory to straw yellow, and the taste is slightly acidic and reminiscent of fresh cream.


The butter comes in three varieties, natural, salty and sweet, depending upon whether salt or caramelized sugar syrup is added to the butter. After skimming the milk and beating the cream, lactic ferments are added after 3 or 4 hours after the start of the ripening to achieve a smoother and silkier butter. 
06
Ate it? Rate it
Wanna try?
Add to list

Beurre Charentes-Poitou is a traditionally made, solid, pale butter that has a unique aroma. It is produced using pasteurized cream and easily spreads on toast or bread. Its unique taste and soft texture are due to the traditional process of barrel churning.


After the cream is churned, the fat pieces are damaged and clump together in a mass that separates itself to butter and buttermilk. The butter is rinsed in cold water and shaped to preference. Before being sold, the butter is salted, packaged and chilled. 
07
Ate it? Rate it
Wanna try?
Add to list

Beurre Bordier, or Bordier butter, is a renowned artisan butter from France, produced by Jean-Yves Bordier since 1985. This butter is famous for its exceptional quality, flavor, and texture. What sets Bordier butter apart from many commercial brands is the attention to detail in its production.


The process begins with carefully selected local cream, often sourced from Brittany's small dairy farms. After the cream is cultured and churned, it's hand-kneaded in accordance with the 19th-century method, using traditional wooden paddles to achieve the desired consistency and to work out excess water. 
08
Ate it? Rate it
Wanna try?
Add to list

Mantequilla de l'Alt Urgell y la Cerdanya is a high-quality butter made from the milk of Friesian cows in the north-east of the Iberian peninsula. This butter is characterized by its bright yellow color due to its high carotenoid content.


It is made in the traditional way by slightly fermenting the butter, thus intensifying its taste, making it smoother and slightly more acidic. After skimming the milk and beating the cream, the butter is matured for 48 hours, and in that time, it develops a complex aroma and taste resembling that of nuts and sweet fruits.


After maturation, the butter is kneaded and shaped into blocks that can be packaged and sold.

09

Butter

RUCAVA MUNICIPALITY, Latvia
n/a
Ate it? Rate it
Wanna try?
Add to list

Rucavas baltais sviests is a variety of freshly churned butter from Latvia. Made with well-chilled thick cream, curdled milk, and salt, it has a light and clean flavor reminiscent of milk fat. Its color may range from white to yellow, and the texture is very soft and fluffy.


Traditionally, rucavas baltais sviests is enjoyed immediately after churning, usually with boiled potatoes or spread on a piece of hearty rye bread, but when properly stored, it can last up to three days.

10

Butter

RHÔNE-ALPES, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Beurre de Bresse is a tender, aromatic, churned butter that melts in the mouth, strikingly yellow, made from matured sweet-cream, its texture is quite smooth and airy, with visible tiny water droplets characteristic for churned butter.


It spreads very easily with a delicate taste of milk and dried fruits such as hazelnuts. The butter is made in the regions of Ain, Jura, and Saône-et-Loire in France, where the cows feed on high-quality pastures, corn and local fodder. It has exceptional baking qualities that give a creamy feel to the baked goods, which is why it is highly favored by chefs and pastry cooks.

11
12
Butter
RHÔNE-ALPES, France
n/a
13
Butter
LOCMÉLAR, France
n/a
TABLE OF CONTENTS
TABLE OF CONTENTS

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
European Butters