Isigny PDO Butter is made with fresh, delicious Isigny PDO Cream. The Isigny Cream is churned to form grains of butter. The Isigny PDO Butter is rinsed in fresh water to remove the non-fat part of the milk, which is known as buttermilk or whey. The butter is then kneaded to obtain a smooth texture.
Our slow, traditional fermentation process lets Isigny PDO Cream develop its distinctive aromas. It is fermented at room temperature (between 18°C and 22°C) for 16-18 hours, in line with traditional methods. This is an important, delicate stage.
Perfect either fresh or in cooking and baking, Isigny PDO is prized for its melt-in the-mouth quality, its subtle and elegant hazelnut flavour and its beautiful buttercup colour. This consistent butter offers stability for cooking, making it a must have ingredient for top chefs. Its smooth and supple texture are ideal for baking. And a special Isigny pastry butter has been created for professionals.
What is tourage butter?
Tourage butter undergoes a special production process that gives it a malleable yet firm texture that is easy to work with. It is a popular ingredient with pastry chefs when making light and airy puff pastry and crispy baked goods with a great butter flavour.
This butter is usually packed in 1kg sheets for an easy use by bakers and pastry professionals.
To protect the high standards and authentic nature of the
product, only 6,700 tonnes of Isigny PDO Butter are produced each year.
It takes 20 litres of milk to make 1 kg of Isigny PDO Butter
From a 10 g portion to a 5 kg block, Isigny PDO Butter is available in a variety of sizes to suit consumers and professionals alike.
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