The butter is produced by churning pasteurized raw cream, which has been slowly matured at low temperatures. This meticulous process allows the butter to develop rich and nuanced flavors. Each 250g block is hand-molded, ensuring artisanal quality and attention to detail.​ The butter comprises pasteurized cream (sourced from France), fleur de sel from Île de Ré, and cultures.​ The butter's color changes throughout the year—from an intense yellow in spring, attributed to the chlorophyll and beta-carotene in fresh grass, to an ivory white in winter.​ It boasts a supple, tender, and silky texture with a subtle hazelnut taste, making it versatile for spreading and culinary applications.