Beurre D’Isigny AOP is a butter made of salted cow’s milk in Isigny, France. This butter has been produced since the 16th century, and it is made by churning some of Isigny’s best creams. These are creams which acquire all their flavor notes and organoleptic qualities during a vital stage in the production process: the traditional slow maturation period. This Normandy butter has hints of hazelnut flavors, a flexible, fine and elastic texture, and is full of vitamin A. Coarse rock salt is added to it. This smooth butter’s origin is protected by the AOP (Appellation d’Origine Protégée)
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