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Beurre Laitier is a French term used to describe butter made in a creamery or small dairy, as opposed to on a farm or in a factory; so it's half-way between artisanal and industrial. In effect, it's the English expression "creamery butter", though it has probably been many decades since anyone in English knew what that meant.
The butter will be 80% butterfat if salted; 82% butterfat if unsalted.
It can be made from pasteurised or raw milk.
The creameries are inspected frequently by a department of the French Ministry of Agriculture.
Storage
At 35 F (2 C) the butter can be stored about 20 days, but now with more sterilization happening, this butter can actually last up to 3 months if refrigerated.
Also called:  Beurre Laitier (French)
Other entries for French Butters
Beurre Charentes-Poitou, Beurre Cuisinier, Beurre d'Échiré, Beurre Extra Fin, Beurre Fermier, Beurre Fin, Beurre Laitier, Beurre Pâtissier, Demi-Beurre, French Butters
Other entries for Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter
Other entries for Dairy
Butterfat, Cheese, Milk, Nondairy Topping
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