Beurre d'Isigny (Isigny butter): Difference between revisions
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Latest revision as of 17:05, 30 January 2017
Beurre d'Isigny
Beurre d'Isigny is an AOP butter of a natural golden colour as a result of its exceptional richness in carotinoids. It is produced in the Veys Bay area and the valleys of the rivers running into it, i.e. 193 communes straddling the Manche and Calvados départments. The chalky-clay soil, the marine sediment environment, and the richness of the fluvial deposits make the Veys Bay and the surrounding valleys a special area whose high-quality grasslands give the milk a high concentration of trace elements and an exceptional mineral salt content. These special features are reflected in the butter.
Stockbreeding in this area dates back to the 19th century, especially after the marshlands were reclaimed. The reputation of Isigny butter is certified in a large number of documents dating from that period. As early as the 1930s professionals requested protection for their milk products and a definition of the production area, but were not successful until 1986.
The milk and cream must be pasteurised. Biological maturing of the cream must begin no later than 48 hours after the milk is skimmed. It is forbidden to add lactic-acid starter cultures during working. No whey creams, reconstituted, chilled or frozen creams, colouring agents, or anti-acid substances may be used.
Reference: The European Commission