Issigny Churned and salted butter is made exclusively from the best milks of the Isigny region and Tamise de Guerand fine sea salt. 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 Isignys 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. By respecting traditional methods, the grains of butter that form have an even melting texture. As specified in the AOP technical manual, nothing is added or taken away.

Isigny AOP butter is naturally rich in iodine, vitamin A and beta carotenoids. It is famous for its golden buttercup colour and its distinctive flavour notes of hazelnut and milk.