Isigny Sainte-Mère
Our PDO Isigny salted Butter (Protected Denomination of Origin) is made in accordance with traditions, and exclusively from the milks of the Isigny terroir. As specified in the AOP technical manual, nothing is added or taken away the butter. Made with the best traditional creams of Isigny (matured 16 to 18 hours), it is famous for its golden buttercup colour and its distinctive notes of milk
Amazing butter in stock at Forsyth now!
Isigny Sainte-Mère Beurre de Buratte Salted...$7.99 / 8.8oz
Do you like French butter? Check this one out, they churn in fresh cream and sea salt to take it to the next level!
Our Churned butter is made exclusively from the best milks of the Isigny region. These milks, chosen for their exceptional richness in cream, protein and vitamins, are collected every 48 hours and brought to our reception tanks. Here they undergo a series of tests to ensure that they meet our highest quality standards.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. These creams acquire all their distinctive aromas and organoleptic qualities during one crucial stage: the traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way.
By respecting traditional methods, the grains of butter that form have an even melting texture. As specified in the AOP technical manual, nothing is added or taken away. Isigny AOP butter is naturally rich in iodine, vitamin A and beta carotenoids. It is famous for its golden buttercup colour and its distinctive flavour notes of hazelnut and milk.
Our Churned butter is made exclusively from the best milks of the Isigny region. These milks, chosen for their exceptional richness in cream, protein and vitamins, are collected every 48 hours and brought to our reception tanks. Here they undergo a series of tests to ensure that they meet our highest quality standards.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. These creams acquire all their distinctive aromas and organoleptic qualities during one crucial stage: the traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way.
By respecting traditional methods, the grains of butter that form have an even melting texture. As specified in the AOP technical manual, nothing is added or taken away. Isigny AOP butter is naturally rich in iodine, vitamin A and beta carotenoids. It is famous for its golden buttercup colour and its distinctive flavour notes of hazelnut and milk.
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