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The Isigny butter is produced only in a small area of Normandy. It is the result of churning of only the best of Isigny creams. The flavors and aromas of the cream is gained during a critical step: the slow and traditional maturation. The cream rested for 16 to 18 hours and with the greatest respect for the tradition it is then churned. This butter gets its magnificent golden yellow color from the quality of the grass with which the cows fed. Here's an important fact, our Isigny butter is fresh and never has been frozen!
FLAVOR: The sweetest of Isigny butters, barely salted at all. The creamy sweetness of the butter is at the forefront.
HOW TO ENJOY: It is perfect on a French baguette cut in thin slice and absolutely delicious with fresh seafood and a light rosé.