Many companies from all over the world were freely using our name to sell their butter. In 1984, a number of producers and processors set up a trade union to defend the producers and processors of Isigny-sur-Mer Butter and Cream.

Skimming: the milk is separated into two components: the fat and the skimmed milk. The fat must be separated from the skimmed milk.

Butter is a relative latecomer to the artisan food movement compared with the boom in traditional breads and cheeses, where provenance and original production methods are major selling points.

To obtain this texture and the flavours that are so characteristic of our Isigny Butter, we carefully select the natural fermenting agents that give it all these qualities. These are the essential stages in making Isigny Butter: The proof, as they say, is in the pudding. Or in my case the starter, with which I first ate Echiré at the Delaunay restaurant in London last year. The butter was served in the form of a slim pat alongside a freshly baked, raisin-studded roll. It was unexpectedly delicious, outshining even the bread. I realised that for me, butter had become just something to spread on toast or to cook with, instead of a food in its own right.

Here are six of the fanciest French butters every gourmet cuisine connoisseur needs to try at least once. 1. Lesecure Handling of the butter is also kept to a minimum to preserve its quality. Having it handled and produced by hand helps lessen any damaging impact to the butter. Many French butters are still made in accordance with the oldest culinary traditions. The production of Echiré butter in Poitou-Charentes, for instance, still includes the use of wooden butter churns ! These ancient tools give its delicate hazelnut flavour to this product, which holds a PDO (protected designation of origin) label.

The milk used to produce Échiré butter comes from 66 farms, all within a 50 km circumference. The cows enjoy the same grass and climate. With Échiré butter the area of origin is so defined, its flavour is traceable and distinct. Échiré is produced with a huge amount of care and attention to detail, but the fact that it is from a small area in France comes across when you eat it. You can taste the difference. Do you enjoy our selection of French butters ? Feel free to browse through our complete catalogue. This list includes milk products, various cheeses and a wide array of French dairy products that will enchant your most demanding clients ! Source the tastiest unsalted butter and PDO butter here Its texture: The quality of the pasture gives a homogeneous stable fat rich in oleic matter, which leaves our Butter with an excellent soft and creamy texture. It is very spreadable. He prefers to buy his butter in massive slabs, because the less it is interfered with, the better it tastes. Butter should be kept in the fridge, he says. Storing it at room temperature may make it easier to spread, but just a few degrees' fluctuation will compromise the taste. Even though the “premier cru laitier de France” label protected our Isigny Butter for some time, the battle continued into the 1980s. At this time, official recognition of the quality and the terroir of Isigny became a matter of urgency.Farmers have been making butter in Isigny-sur-Mer for 400 years. This cow’s milk butter, made in the Baie des Veys region of Normandy between Manche and Calvados, has also been awarded PDO status. The region’s lush valleys and temperate climate near the sea infuse the butter with a grassy, mineral flavor and pleasing hazelnut aftertaste. Well balanced between sweet and salty, Beurre d’Isigny is “ silky and supple.” It’s also a favorite among chefs because it has a long shelf life and remains stable during the cooking process. 3. Echiré This study made it possible to speed up the process of obtaining the prestigious French AOC label, with the butter finally being granted the European PDO in 1986. Our PDO Isigny Butter must therefore be produced within a precisely defined geographical area of 175 municipalities around Isigny-sur-Mer.

This butter presents itself pale in colour: the very light yellow of primrose petals. Its texture is also firmer than normal butter, but suppler and not as greasy.Over the centuries, the way in which we make our Butter has changed very little. The cream is churned to form small grains of butter, which are washed with pure water and then kneaded until a smooth texture is obtained. butter’s appeal lies in its delicate, creamy and distinct flavor – a recipe that has stayed true to its roots since 1894, made at the same independent dairy near the cities of Poitiers and La Rochelle in Western France. It contains more butterfat (82%) than normal butters and has a higher melting point. This trait makes it especially good for delicacies such as croissants or puff pastry, which need rolling out several times.