Well, butter my biscuit!

Look, we know what you're thinking - "why is there butter in my cheese club?" But here's the thing: Rodolphe Le Meunier is basically a legend in the French cheese and butter world, and this isn't just butter, it's BUTTER (yes, all caps, we're that serious about it). This is old-school baratte butter, which means it's churned in traditional wooden barrels the way they've been doing it forever, and you can absolutely taste the difference. Rodolphe is an affineur (fancy French word for someone who ages cheese to perfection) who's been at this since the 1980s, and when someone with that much cheese expertise makes butter, you pay attention. This salted version is creamy, slightly tangy, and has just the right amount of sea salt to make everything it touches better. It's the kind of butter that makes you understand why French people are so smug about their dairy.

Tasting Notes: Rich, cultured, tangy-creamy with a perfect salt balance. Smooth texture, bright yellow color (because these cows are living their best grass-fed life), and honestly tastes like vacation in France, but in spreadable form.

Pairing Vibes: Put this on EVERYTHING in your cheese box. Seriously. Spread it on bread with your cheese, let it get all melty and gorgeous. It's also incredible on radishes with flaky salt (trust us on this one), perfect for finishing steaks, and will absolutely transform your morning toast situation. Also? Just eat it with a spoon while standing at the counter. We won't tell anyone.