The fame of Isigny butter dates back to the XVI century. A while later, in the XIX century, the Parisian population consumed almost 800,000 kg per year of the butter.
How do we explain the fact that Isigny butter is a gourmet favourite? It's simple! The Isigny region has a warm and humid climate, is in close proximity to the ocean and benefits from the Bessin and Cotentin marshes. The cows therefore feed on grass that is rich in iodine, beta-carotene and micronutrients.
The quality of Isigny butter reflects all these natural advantages: it is impossible to confuse it with any other butter. It is yellow like buttercups, it has a faint taste of hazelnuts and it is rich in vitamin A. All these qualities were noted in the Appellation d'Origine Controle specification, which has existed since 1986.
FLAVOUR: The fatty texture is silky and has a smooth finish. The delicious taste of authentic butter with just the right amount of salt is simply divine!
HOW TO SAVOUR: Isigny butter can be used in a variety of recipes including : Coquilles Saint-Jacques, fried parsley, pancakes and butter with maple syrup, apple-cinnamon and salted butter muffins, etc.
