What makes Isigny Butter so distinctive? First and foremost, its local region. The vast “hedged garden” that is the Baie des Veys emerged during the Tertiary Period when the waters of the Channel flooded inland, giving rise to an exceptional terroir… The Isigny terroir.
Even today, the marine-based soils, exposed to the ocean spray, benefit from a mild and temperate climate conducive to the growth of grass that is naturally rich in mineral salts, iodine and beta-carotene…
Properties that are found intact in the milk and, consequently, in Isigny Butter. This butter’s reputation for excellence dates back to the end of the 16th century, and is the result of traditional know-how that the master butter-makers have kept alive to this day, to bring you an Isigny Butter with a truly authentic taste.
Discover all the secrets of our world-famous butter here…
Savour the taste…
Isigny Sainte-Mère butter, renowned the world over. It draws all its flavor from the milk of Isigny Sainte-Mère, a “grand cru dairy” naturally rich in nutrients. Its reputation for excellence dates back to the end of the XVI th century and results from a traditional know-how kept to this day in the cooperative.
The greatest cooks have always had a weakness for Isigny Sainte-Mère butter. Indeed, a butter that is both smooth and supple, which knows how to remain "stable" during cooking, it is important! It benefits from an exceptional terroir, on the borders of Cotentin and Bessin. The mild and temperate climate of the seaside grows a grass full of mineral salts and trace elements. This richness is found in the milk of cows which gives a butter with an inimitable aroma, smoothness and color.
Naturally rich in iodine, vitamin A and carotenoids, PDO Isigny Butter is distinguished by its beautiful “buttercup” colour and its taste is dominated by gentle notes of hazelnut and cream.
The PDO designation guarantees:
- Cows that graze for at least 7 months of the year and receive at least 20% grass in their winter diet
- An expansive dairy model with at least 3,500 square metres per cow (of which at least 2,000 square metres are pasture)
- A minimum of 30% Normande-breed dairy cows in the total herd
- Milk collected within 48 hours of milking
- Milk collected locally, within a 35 km area around Isigny-sur-Mer (175 municipalities)
- Butter made according to a traditional production process in the designation area
- Preserved know-how, with the cream slowly matured for 16 to 18 hours using traditional methods
- A butter with a natural ivory to “buttercup” yellow colour and a hazelnut and cream flavour
- A butter that contains no stabilisers or colourings
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