I is for… Isigny butter 

What is it? 

Well, obviously, it’s butter. But it’s a better sort of butter. 

Where’s it from? 

It’s made from the milk of cows who graze in a 50km zone in the Cotentin and Bessin regions around Isigny-sur-Mer, a coastal town in the Bay of Veys in Normandy. It’s a unique terroir, thanks to its marine-based soils and temperate climate, and the lush, mineral-rich pastures result in a rich milk. Butter-making in Isigny dates back to the Middle Ages, and the region’s butter has been celebrated for its quality since the 16th century when King Henry IV of France issued an edict to recognise its exceptional quality, particularly its beautiful buttercup colour. This royal recognition helped establish Isigny butter as a highly sought-after product, gracing the tables of prestigious residences in Paris, Tours, Orléans and even as far as the Americas. 

How do you say it? 

Burr disinyee (beurre d’Isigny) 

Where can I buy it? 

Almost everywhere! We’re happy to report that major supermarkets beyond France have caught on and this exceptional butter can grace crumpets, breads and jacket potatoes the world over. 

How is it made? 

It is made using traditional methods, with the cream undergoing a natural maturation process to develop its rich taste and flavour. It is churned to create a butter with a beautiful yellow-orange hue and a gently salty taste. It is protected by PDO status, which guarantees its strict production standards. 

Where can I find out more? 

Isigny Sainte-Mère, the name of the dairy cooperative which looks after the production of the butter, has a very informative website so for more buttery goodness (and some mouthwatering recipes), visit www.isigny-ste-mere.com/en 

Lead photo credit : Michael Furdyk