Isigny Sainte-Mère Butter in Basket
Quality butter, quality taste
Isigny butter has a PDO (Protected Domination of Origin), which means it’s made with traditional methods, and without adding or taking away from the butter. It’s creamy, rich, and delicious.
TASTING NOTES FROM THE CURATOR
This gourmet butter from France is made only with the best milk in the Isigny region. The milk is collected every 48 hours, and the best creams are then chosen to be churned into this AOP butter. This ensures that the grains of this Beurre D’Isigny form an even melting texture.
It boasts a beautiful golden buttercup color, and distinctive notes of hazelnut and milk in its flavor. It has an exceptional creamy richness, protected by the aesthetically pleasing basket it comes in, which helps in giving it a long shelf life.
PREPARATION AND PAIRINGS
A delicious everyday butter, this rich dairy will ruin you for other butters. Spread it onto some good bread, and let it do its thing. Put it on your pancakes and waffles, or make a rich egg by using this butter to fry it in (spoil yourself).
Or make yourself an easy cod dish:
- • Place cod steaks and sliced shallots on a pan. Add in some thyme and pepper.
- • Place Isigny Sainte-Mère Butter in small pieces around the fish.
- • Cook on low heat for about 15 minutes, or until fish is cooked through.
- • All throughout, keep basting the fish with the melted butter.
- • Place your fish on a serving plate, and drizzle with the cooking butter. Serve immediately.
FOR LOVE OF TRADITION
When the sea retreated in the 16th century, one of Europe’s largest wetlands, the Isigny region, was left with a rich clay soil. This soil allowed the greenest of grass to grow plentifully, giving dairy farmers in the region an abundance of incredibly fine milk, rich in mineral salts and trace elements.
Isigny Sainte-Mère was a cooperative established in 1909 in the Manche departement, and which merged in 1980 with Isigny-Sur-Mer, which operated in nearby Calvados from 1932. They combined with an ambition to ensure quality and to remain faithful to traditional methods, in respect to both the terroir and the people.
Refrigerate your butter immediately after it arrives, leaving it in its original wrapper. The foil/paper helps prevent spoilage that may result from exposure to light and air and offers protection from the aromas and flavors of other foods in the refrigerator. Once opened, butter has a 2-month shelf life in the refrigerator. This period can be prolonged by freezing.