Let’s be clear: I have not tried every single butter in the world.

I just know that the latest products from France’s Le Beurre Bordier completely floored me.

I had already been captivated by its regular salted butter. But its seasonal Framboise (raspberry) and Bear’s Garlic & Kampot Pepper butters made me fairly gasp as they melted languidly on my palate.

Mass-produced butter can be made in a day. Founder Jean Yves Bordier needs 72 hours to turn milk from local farmers in Brittany into his high-fat, small-batch butter. He only makes the butter on demand, too, so it’s as fresh as it gets.

Campbell’s The Frenchery, a French online marketplace of gourmet food products, is the only retailer in the world to carry the entire line of Le Beurre Bordier butters (aside from Le Beurre Bordier, itself). The Frenchery pre-orders the butter ahead of time, and takes possession of it once arrives at Los Angeles International Airport. All in all, it’s about two weeks time from when the butter is made to when it gets on your table.

Thanks to The Frenchery, I had a chance to taste samples of these special seasonal butters. Like any Le Beurre Bordier, these two butters are softer than conventional ones. So much so that if you leave the bricks of butter out on the counter, they will soften to perfect spreadable consistency in only about 15 minutes.

You can’t miss the raspberry butter ($12), not with its vivid raspberry salt-water-taffy color through and through.

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