Description
The Beurre d'Isigny PDO is butter obtained by cow's milk cream produced in the Bessin and Contentin.
Production Area
The production area of Beurre d'Isigny PDO covers 10 municipal areas in the department of Manche and 83 municipal areas in the department of Calvados, in the region of Basse-Normandie. These municipal areas are located at least 30 km from Isigny-sur-mer on the sides of the five rivers which flow to Baie des Veys: Aure, Douve, Vire, Merderet and Taute.
Production Method
The milk cows used are cropped for a period of minimum six months a year. The process is made in line with the technique called barattage. The milk is gathered between 24 and 48 hours after milking, and then is heated at 40°C and skimmed. The cream is pasteurised at 95°C in 20 seconds. After cooling with cold water at a temperature between 12°C and 15°C, it is poured out in vats where it is mixed with 3-3.5% of acidifying and flavouring, milk enzymes.
Appearance and Flavour
The colour of Beurre d'Isigny PDO is yellow, commonly called "gold button" and it is due to the strong presence of carotenoids. It contents 82% of fat. It is butter easy to spread thanks to the high amount of oleic acid, mineral salts, above all sodium, which gives to it, flavour and enables a long conservation. The Demi Sel, salted butter, can contain 2% of salt. It has a slight taste of hazelnut.
History
The production of Beurre d'Isigny PDO is closely linked to Normandy which, thanks to its grassy pastures and to the existence of numerous cattle breeds, has been well-known over the times as one of the few French regions where butter and milk cream are produced. Within this area, the region of Baie des Veys has always enjoyed of a strong fame due to its local, high-quality products. An important port located in the heart of this land has enabled Beurre d'Isigny PDO to be appreciated in many French regions. This product has rapidly conquered the farthest lands, already since the 16th century.
Gastronomy
To conserve and preserve the characteristics of Beurre d'Isigny PDO, it must be stored at temperatures lower than 18°C, protected from light, in its original package or in a sealed butter box to avoid oxidisation. It can be conserved for 60 days in a fresh area and for 12 months if frozen. Beurre d'Isigny PDO can be eaten combined with cold dishes but it can also be used to prepare warm recipes. This butter is able to enhance the flavours and, at the same time, to soften the basic tastes like salted, sweet, bitter and acid. Its flavour slightly changes with seasons, as it depends on the specific fodder of the cow's pastures.
Marketing
The product is sold only as Beurre d'Isigny PDO. It is marketed packed in different formats, from 10 gr to 10 kg and cooled at 4°C in cold rooms. The butter is packed in blocks or cakes and wrapped into food paper. For some luxury creameries, the butter is packed in small wooden baskets.
Distinctive Features
The mild and humid climate of the production area together with the grass rich in iodine, beta-carotene and micronutrients eaten by cows help to give to the Beurre d'Isigny PDO a homogeneous consistency and unique velvety flavour.
