Beurre D’Isigny, Isigny Butter, is the best butter in
the world—in my opinion!
Isigny butter is made from cow’s milk that is
“turned” between 24-48 hours after the cows have been milked. Turning, or
churning, is the act of beating the milk’s cream until it turns into butter. Butter
is made from cream that has been separated from whole milk and then cooled.
The butter comes from Isigny Sainte-Mere located
between the sea water of the English Channel and the fresh water of the Bessin
and Cotentin marshes of five rivers that flow into the Bay of les Veys in
northern France. It is the Lower Normandy Region of France, comprising Orne,
Calvados, and Manche. The region, known for its dairy production since the 16th
century, has a damp and mild climate, as well as soil rich in clay and silt. The
milk from the cows in the marsh pastures is rich in trace elements and has high
butterfat levels, which gives the Isigny Sainte-Mere butter its distinctive
flavour.
The butter has high levels of carotenoids, which
gives the butter its natural colour, called “bouton d’Or” (button of gold). It
is rich in oleic acid and mineral salts, particularly sodium, which adds to its
flavour, long shelf-life, and “spreadability.”
The Isigny Sainte-Mere Dairy Cooperative, established
in 1932, also produces milk, cheeses, and cream. Initially there were 42 dairy
farmers who joined together to produce regional dairy products. In 1945 the
cooperative had 180 members, which rose to nearly 800 by 1970. However, in 1979
the Isigny Sainte-Mere merged with the neighbouring Sainte-Mere-Eglise Dairy
Cooperative. In making their dairy products, the cooperative uses skills passed
down from generation to generation.
I adore the wrapping, and the generous portion for a
small pat of butter. I adore the natural saltiness and distinctive flavour. But
most of all I love the spreadability because I can easily cover a piece of bread
from corner to corner. It is indeed a bouton d’Or—a button of gold.
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