PDO
A guarantee of origin and expertise
Protected Designation of Origin (Appellation d’Origine Protégée) is an official European mark of quality that guarantees a controlled process in a defined geographical area. Our products comply with very particular specifications, which ensure their quality and preserve time-honoured production processes.
The dairy farmers are committed to strictly following the specifications and maintaining a monitoring log. Our production must also use the traditional processing methods on which our products’ reputation is built.
Specifications that ensure product quality
A defined
production area
Strictly monitored production methods
Specific compliance criteria that are regularly checked
Cows must graze in pastures for at least seven months a year.
Each farm’s main grazing area must be at least 50% grass.
Lactating cows must each have at least 3,500 square metres
of meadow, including 2,000 square metres of pasture or 1,000
square metres of pasture plus grass feed.
The milk used to make our products must come from a herd that includes at least 30% Normande-breed dairy cows.
then Isigny Butter adhere to specific requirements.
Only accredited farmers in the defined PDO area may produce
milk for use in making Isigny Butter and Cream.
takes place within 48 hours of collection.
A centrifugal cream separator separates the fat from the skim
milk. This operation enables us to achieve the desired fat content.
Starter cultures can be added to trigger the fermentation process with gentle mixing. This fermentation gives Isigny PDO Cream its creaminess and flavour.
Several times a year, flavour and sensory characteristic testing is performed at the Lilano laboratory in Normandy, which specialises in dairy product analysis and collects samples of Isigny PDO Cream and Butter They subject those samples to
tasting panels involving butter and fresh cream production professionals, laboratory employees and discerning consumers. Various criteria are assessed, including flavour, appearance, colour and smell.
Specifications that ensure product quality
Cows must graze in pastures for at least seven months a year.
Each farm’s main grazing area must be at least 50% grass.
Lactating cows must each have at least 3,500 square metres of meadow, including 2,000 square metres of pasture or 1,000 square metres of pasture plus grass feed.
The milk used to make our products must come from a herd that includes at least 30% Normande-breed dairy cows.
A defined
production area
The stages leading up to the production of Isigny Cream and
then Isigny Butter adhere to specific requirements.
Only accredited farmers in the defined PDO area may produce
milk for use in making Isigny Butter and Cream.
Strictly monitored production methods
Milk is collected within 48 hours of milking and skimming
takes place within 48 hours of collection.
A centrifugal cream separator separates the fat from the skim
milk. This operation enables us to achieve the desired fat content.
Starter cultures can be added to trigger the fermentation process with gentle mixing. This fermentation gives Isigny PDO Cream its creaminess and flavour.
Specific compliance criteria that are regularly checked
Several times a year, flavour and sensory characteristic testing is performed at the Lilano laboratory in Normandy, which specialises in dairy product analysis and collects samples of Isigny PDO Cream and Butter They subject those samples to
tasting panels involving butter and fresh cream production professionals, laboratory employees and discerning consumers. Various criteria are assessed, including flavour, appearance, colour and smell.