The entire production process of Echiré butter is overseen by a master butter maker. Once the cream arrives at the butter factory, it is matured for a total of 18 hours, creating the unique flavour and personality of Echiré butter. The butter is then produced in teak barrel-type churns, an ancient technique that only a few remaining dairies use. The cream is churned for two and a half hours. It is this slow transformation of the cream into butter which gives it a soft and tender texture, as well as a bold hazelnut flavour - an elegant taste characteristic of Echiré butter.