{"id":1831,"date":"2022-01-19T10:33:16","date_gmt":"2022-01-19T09:33:16","guid":{"rendered":"http:\/\/isigny-trad.s190407.mpilcaen-01.atester.fr\/a-o-p-isigny\/"},"modified":"2022-04-07T09:49:50","modified_gmt":"2022-04-07T07:49:50","slug":"a-o-p-isigny","status":"publish","type":"page","link":"https:\/\/isigny-aop.com\/en\/a-o-p-isigny\/","title":{"rendered":"A.O.P. Isigny"},"content":{"rendered":"\t\t
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PDO<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A guarantee of origin and expertise<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Protected Designation of Origin (Appellation d’Origine Prot\u00e9g\u00e9e)<\/strong> is an official European mark of quality that guarantees a controlled process in a defined geographical area. Our products comply with very particular specifications,<\/strong> which ensure their quality and preserve time-honoured production processes<\/strong>.<\/p>

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\u2019 reputation is built.<\/strong><\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tSpecifications<\/b><\/br> that ensure product quality\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tA defined
production area <\/b>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tStrictly monitored <\/b><\/br>production methods\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tSpecific compliance criteria<\/b> that are regularly checked\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cows must graze in pastures for at least seven months a year.<\/p>

Each farm\u2019s <\/span>main grazing area<\/span><\/strong> must be <\/span>at least 50% grass.<\/span><\/strong><\/p>

Lactating cows<\/span><\/strong> must each have at least <\/span>3,500 square metres <\/span><\/strong>
of meadow<\/strong>,<\/span> including 2,000 square metres of pasture or 1,000 <\/span>
square metres of pasture plus grass feed.<\/span><\/p>

The milk<\/span><\/strong> used to make our products must come from a herd that\u00a0<\/span>includes <\/span>at least 30% Normande-breed dairy cows.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The stages leading up to the production of <\/span>Isigny Cream<\/span><\/strong> and <\/span>
then <\/span>Isigny Butter<\/span> adhere to specific requirements.<\/span>
Only accredited farmers in the defined <\/span>PDO<\/span> area may produce <\/span>
milk for use in making <\/span>Isigny Butter and Cream<\/span>.<\/span><\/strong><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Milk is collected <\/span>within 48 hours of milking<\/span><\/strong> and skimming <\/span>
takes place <\/span>within 48 hours of collection<\/span>.<\/span><\/strong>
A centrifugal cream separator separates the fat from the skim <\/span>
milk. This operation enables us to achieve the desired fat content.<\/span>
Starter cultures can be added to trigger the fermentation process <\/span>with gentle mixing. This fermentation gives Isigny PDO Cream<\/a> its creaminess and flavour.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Several times a year, <\/span>flavour and sensory characteristic\u00a0<\/span><\/strong>testing<\/span><\/strong> is performed at the Lilano laboratory in Normandy, which\u00a0<\/span>specialises in dairy product analysis and collects samples of<\/span> Isigny PDO Cream<\/a> and Butter<\/a> They subject those samples to <\/span>
tasting panels<\/span> involving butter and fresh cream\u00a0<\/span><\/strong>production professionals<\/strong>,<\/span> laboratory employees and discerning <\/span>consumers. Various criteria are assessed, including<\/span> flavour, <\/span>appearance, colour and smell.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Read about Isigny Butter and Cream on the INAO<\/strong><\/span> (national\u00a0<\/span>institute of origin and quality) <\/span>website<\/span>.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tSpecifications<\/b><\/br> that ensure product quality\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cows must graze in pastures for at least seven months a year.<\/p>

Each farm\u2019s <\/span>main grazing area<\/span><\/strong> must be <\/span>at least 50% grass.<\/span><\/strong><\/p>

Lactating cows<\/span><\/strong> must each have at least <\/span>3,500 square metres <\/span><\/strong>of meadow<\/strong>,<\/span> including 2,000 square metres of pasture or 1,000 <\/span>square metres of pasture plus grass feed.<\/span><\/p>

The milk<\/span><\/strong> used to make our products must come from a herd that\u00a0<\/span>includes <\/span>at least 30% Normande-breed dairy cows.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tA defined
production area <\/b>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The stages leading up to the production of <\/span>Isigny Cream<\/span><\/strong> and <\/span>
then <\/span>Isigny Butter<\/span> adhere to specific requirements.<\/span>
Only accredited farmers in the defined <\/span>PDO<\/span> area may produce <\/span>
milk for use in making <\/span>Isigny Butter and Cream<\/span>.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tStrictly monitored <\/b><\/br>production methods\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Milk is collected <\/span>within 48 hours of milking<\/span><\/strong> and skimming <\/span>
takes place <\/span>within 48 hours of collection<\/span>.<\/span><\/strong>
A centrifugal cream separator separates the fat from the skim <\/span>
milk. This operation enables us to achieve the desired fat content.<\/span>
Starter cultures can be added to trigger the fermentation process <\/span>with gentle mixing. This fermentation gives Isigny PDO Cream<\/a> its creaminess and flavour.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\n\t\t\t\t<\/path><\/path><\/path><\/path><\/path><\/path><\/path><\/path><\/rect><\/rect><\/path><\/path><\/path><\/path><\/svg>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tSpecific compliance criteria<\/b> that are regularly checked\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Several times a year, <\/span>flavour and sensory characteristic\u00a0<\/span><\/strong>testing<\/span><\/strong> is performed at the Lilano laboratory in Normandy, which\u00a0<\/span>specialises in dairy product analysis and collects samples of<\/span> Isigny PDO Cream<\/a> and Butter<\/a> They subject those samples to <\/span>
tasting panels<\/span> involving butter and fresh cream\u00a0<\/span><\/strong>production professionals<\/strong>,<\/span> laboratory employees and discerning <\/span>consumers. Various criteria are assessed, including<\/span> flavour, <\/span>appearance, colour and smell.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Read about Isigny Butter and Cream on the INAO<\/strong><\/span> (national\u00a0<\/span>institute of origin and quality) <\/span>website<\/span>.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

PDO A guarantee of origin and expertise Protected Designation of Origin (Appellation d’Origine Prot\u00e9g\u00e9e) 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 … Read more<\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1831","page","type-page","status-publish"],"acf":[],"yoast_head":"\nA.O.P. 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