With its distinctive ivory colour from the lush pastures and its firm yet creamy texture, Isigny PDO Cream is one of the few French crème fraiche to hold Protected Designation of Origin (Appellation d’Origine Protégée) Every step in its production process is meticulously monitored.
A RECIPE THAT
After the centrifugal cream separator process, which separates the fat from the skim milk, Isigny PDO Cream is mixed with a starter culture according to a closely-guarded recipe. The mixture then rests. This is the organic fermentation stage which gives the crème fraiche its creamy texture and brings out its smooth mouthfeel and subtly sour flavour.
What is fermentation ?
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
IMPRESSIVE NUTRITIONAL PROPERTIES
Thanks to the incredibly lush meadows in Normandy and our time-honoured production methods, Isigny PDO Cream boasts unique characteristics. It has a minimum fat content of 35% exclusively from milk with no added sugar and contains no artificial flavours, preservatives or colouring
Isigny PDO Cream must contain at least 35 g of fat per 100 g.
To protect the high standards and authentic nature of the
product, only 7,500 tonnes of Isigny PDO Cream are produced each year.