Our Churned butter is made exclusively from the best milks of the Isigny region. These milks, chosen for their exceptional richness in cream, protein and vitamins, are collected every 48 hours and brought to our reception tanks. Here they undergo a series of tests to ensure that they meet our highest quality standards.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. These creams acquire all their distinctive aromas and organoleptic qualities during one crucial stage: the traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way.