Isigny Ste-Mère Beurre d'Isigny beurre doux (unsalted butter)
Storage and defrosting instructions:
Delivered frozen, can last a long time when stored in the freezer. To defrost, place in the refrigerator overnight before use.
The fame of Isigny butter goes back to the 16th century. Years later, in the 19th century, the population of Paris alone consumed 800 tons of butter a year.
How do we explain the fact that the gourmets of the day favoured Isigny butter? It is simple! The Isigny terroir has the advantage of a mild, damp climate, is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows that grazed there fed on grass rich in iodine, beta carotene, and trace elements.
The quality of Isigny butter reflects all these natural advantages; it is impossible to confuse it with any other butter. It is yellow like buttercups; it has a faint taste of hazelnuts, and it is rich in vitamin A. All these qualities were noted in the Appellation d'Origine Controle specification, which has been in force since 1986.
This butter has a natural golden colour as a result of high levels of carotenoids. It contains 82% fatty solids (compared to 80% for American butter) and is rich in oleic acid and minerals salts (particularly sodium). These salts provide flavour and a long shelf-life.
French butter also tends to have less water content and is made with cultured cream, making its texture and consistency more preferable, especially for baking.