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 The fame of Isigny French Normandy butter goes back to the 16th century. Years later, in the 19th century, the population of Paris alone consumed 800 tons of butter a year. How do we explain the fact that the gourmets of the day favoured 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 grazed there fed on grass rich in iodine, beta carotene and trace elements.
Allow a pat to gild a thick rib-eye steak or to melt in the center of a hamburger. Lavish on summer's sweetest corn. Amazing on omelets. A perfect appetizer on toast points.
Please Note: Store butter in the freezer instead of the refrigerator if you know you won't be using it right away.
d'Isigny Awards:   
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