This seasonal butter by Isigny is produced in Normandy, within a few miles of rich grassy pastures. The exceptional cream from their Spring milk is cultured and traditionally churned into a silky, sea-salted butter. The fame of Isigny Beurre de Baratte butter goes back to the 16th century. Years later, in the 19th century, the population of Paris alone consumed 800 tonnes of butter a year. How do they explain the fact that the gourmets of the day favored Isigny butter? It is simple! The Isigny terroir has the advantage of a mild, damp climate; is near the sea; and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there are fed on grass rich in iodine, beta carotene and trace elements.

The quality of Isigny butter reflects all these natural advantages. It is impossible to confuse it with any other butter. Beurre d'Isigny is yellow like buttercups, has a faint taste of hazelnuts, contains coarse rock salt, and it is rich in Vitamin A. All of these qualities were noted in the Appellation d'Origine Controle specification, which has been in force since 1986.