On February 12th, we were pleased to organise an event at TheTasteLab London by Classic Fine Foods UK to launch our new partnership with Isigny Sainte-Mère, French producer of premium butter & cream.
This event was a great opportunity for our guests to discover the excellence of Isigny Sainte-Mère products and to enjoy delicious and stylish pastry creations made by guest Chef Johan Martin, using exclusively Isigny PDO butter and cream.
An exceptional terroir
The Isigny region used to be one of Europe’s largest wetlands until the sea retreated in the sixteenth century. It left behind a clay soil with rich alluvial sediments, upon which green grass grows abundantly. For centuries, the region’s dairy farmers have produced exceptionally fine milk, earning a well-established reputation for quality.
In fact, thanks to the salty seawater of the Channel, combined with fresh water from the Cotentin peninsula and the Bessin marshes, the region’s climate is mild and damp. The cows which graze these pastures are eating grass which makes their milk rich in mineral salts and trace elements.
PDO: A benchmark of quality
Isigny Sainte-Mère is a world-renowned French producer of PDO butter and dairy, offering a superior flavour and perfect application thanks to their unique terroir, local farming and traditional churning methods. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France.
Entrusted with ancient forms of expertise, the people of Isigny Sainte-Mère have constantly added to this inheritance by combining the excellence of tradition with the demands of modernity. The cooperative worked very early on alongside the milk producers’ association to gain recognition for the close links between its products and the Isigny terroir.
Isigny butter has been a recognised PDO (formerly AOC, or Appellation d’Origine Contrôlée) in France since 1986. The European system of Protected Denomination of Origin (PDO) has its origins in a French system that recognised and identified products that typified a given terroir and traditional producers’ know-how.
This is an official mark of quality which guarantees that the butter has been made locally from authentic milk produced in the terroir. It comes exclusively from pasture-fed cows in a zone made up of 192 communes, mainly in the Manche and Cotentin areas. This rich milk has a unique nutritional profile.
Did you know? The process of making butter has changed very little down the years, indeed for centuries. It is a slow maturation in “the old-fashioned way” that allows the creams that they use to fully develop their flavour and all their organoleptic qualities. Seeded with lactic cultures, the cream “rests” for up to 18 hours, before being churned, respecting tradition to the full.
Did you know? All farmers must allocate at least 1ha of grazing land per 3 cows.
Viennoiseries made by guest Chef Johan Martin
Our guests had the opportunity to enjoy and taste the pastry creations made by guest Chef Johan Martin and discover the different benefits that Isigny’s PDO butter brings to Viennoiseries, such as crunchy and lightness in puff pastry and softness and flavour in brioche.
Through his creations, Johan Martin highlighted the technical and gustative role of Isigny PDO butter to make the pastry creams, ganaches and doughs for brioche, brownie, croissant and Danish. It was a pure delight!
Discover the range
As the exclusive distributor of Isigny Sainte-Mère products, discover the fantastic range of butter and cream available at Classic Fine Foods including PDO pastry dry butter sheet, PDO butter roll, PDO butter portion, PDO butter cup and ceramic pots, crème fraiche, cream cheese, Chantilly cream and whipping cream.