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The fame of Isigny 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. It is yellow like buttercups; it 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.
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This assortment includes four outstanding, diverse butters of the world. Useful for cooking, melting, or as a spread, butter is one of our favorite all-around food products. Without butter, dining would be a lot less interesting.
- Danish Lurpak Butter: Lurpak butter is made in Denmark from the purest Danish cow's milk. Excellent for cooking, baking, or spreading.
- St. Helen's Goat Butter (England): St Helen's Farm is situated on the edge of the Vale of York, close to the village of Seaton Ross. It is within these peaceful surroundings that Angus and Kathleen Wielkopolski raise their herd of goats, which provide the milk they use to make their popular range of goat's milk products since 1986. St. Helen's goat's milk butter is the perfect alternative to cow's milk butter. It is made from pure pasteurized goat's cream with a pinch of salt to bring out the full flavor. Churned in the traditional farmhouse way, this is smooth and creamy butter that all will enjoy.
- Isigny Butter with Coarse Rock Salt (France): The quality of Isigny butter reflects all these natural advantages. It is impossible to confuse it with any other butter. It is yellow like buttercups; it has a faint taste of hazelnuts; contains coarse rock salt; and it is rich in Vitamin A.
- Chimay Butter from Belgium: This incredible, creamy butter is made from milk drawn from herds of cattle that graze in the pastures of Belgium, close to the French border.
Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value.
This item is not packaged as a gift. If you would like the gift packaged version of this item you will need to add this item to your cart and then select our "Create Your Own" basket option to your cart for an additional $19.99.
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St Helen's Farm is situated on the edge of the Vale of York, close to the village of Seaton Ross. It is within these peaceful surroundings that Angus and Kathleen Wielkopolski raise their herd of goats, which provide the milk they use to make their popular range of goat's milk products since 1986.
Their goats are all bred from the best of three breeds: British Saanen, British Toggenburg and British Alpine. They are fed on a mixture of food that is mainly grown in the surrounding fields.
Angus and Kathleen's goat's milk butter is the perfect alternative to cow's butter.I it is made from pure, pasteurized goat's cream and a pinch of salt to bring out the full flavor. Churned in the traditional farmhouse way, this is smooth and creamy butter.
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For those already in love with Double Devon Cream, a thick cream from the south of England used in numerous recipes for sauces and toppings, we introduce Double Devon Cream Butter. Made from milk taken from the same cows as the famous Devon Cream, this premium butter is produced using a traditional churning method that yields a rich, creamy texture and a very savory flavor. Double Devon Cream Butter is perfect atop bread, corn and broccoli, or as an ingredient in your favorite recipe. |
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