A slow process in “the old-fashioned way” allows the creams that Isigny use to fully develop their flavour and all their organoleptic qualities. Seeded with lactic cultures, the cream “rests” for up to 18 hours, before being churned, respecting tradition to the full. Isigny butter is the product of mechanical work. As soon as the butter droplets are isolated, they are stirred and rinced in fresh water. Made exclusively from cream, milk and lactic starter cultures, its taste, texture and colour comes from its natural origins and its traditional making.
The European system of Protected Denomination of Origin (PDO) has its origins in a French system that recognised and identified products that typified a given terroir and traditional producers’ know-how. Isigny butter has been a recognised PDO (formerly AOC, or Appellation d’Origine Contrôlée) in France since 1986. This is an official mark of quality. First of all, it guarantees that the butter has been made locally from authentic milk produced in the terroir. It comes exclusively from pasture-fed cows in a zone made up of 192 communes, mainly in the Manche and Cotentin départements. This rich milk has a unique nutritional profile.
Storage: keep refrigerated
Shelf Life: see date on package
Ingredients: milk cream and natural lactic starter, salt
Isigny Sainte-Mère is the combination of the resources of two complementary dairy cooperatives. The Isigny-sur-Mer cooperative had been operating in Calvados since 1932. The Sainte-Mère cooperative was set up in 1909 and worked in the neighbouring Manche département. The two operations merged in 1980, remaining faithful to ancestral know-how, a respect of both the terroir and the men who worked with it and kept it going. Since then, it has been so successful that more than half of its sales are exported and the name of Isigny Sainte-Mère is known all over the world.