We visited small town, Bayeux, in Normandy as part of our D Day tour this summer. Every restaurant where we ate was serving very delicious butter, Beurre d’Isigny – melting smooth texture and rich and aromatic in flavor. I instantly fell in love with it. On our way to Omaha Beach and Pointe du Hoc I spotted road signs pointing to Isigny-s Mer, where Beurre d’Isigny comes from. We were so close to the village, but our busy touring the D Day spots did not leave time for a visit.
We left Normandy, France, and my love affair with Beurre d’Isigny was over. But, it turned out that Isigny-S Mer, the cooperative run company founded in 1932 began promoting Beurre d’Isigny in America. Yesterday I attended the media reception of The Cheese of Europe (http://www.thecheesesofeurope.com/). With my greatest surprise and delight I spotted the Beurre d’Isigny among varieties of cheeses promoted. I spread it thick on the slice of banquette. The memorable flavor brought me back to our trip to Normandy.
Here is what makes Beurre d’Isigny so special in flavor and color, (from the company’s brochure)
“Isigny butter AOC (Appellation d’Origine Protegee [Protected Origin and established quality]) is produced only in a small area in Normandy guaranteeing the use of the best milk. Isigny milk benefits from its “terroir”. Isigny-S Mer sits by the water. Cow raised in this area roams around the soil particularly rich in alluvial deposit. The region’s mild and humid climate also contributes to the perfect condition to produce high quality dairy products. The quality Isigny cream is churned by its traditional method. Cultured with lactic starters, the cream rests for 16 to 18 hours, and then, is churned, resulting to gain specific aroma, flavor and color.”
The Cheese of Europe is having the same promotional event to the public today and tomorrow; 11am to 7pm at French Cheese Club (26 West 39th Street) in Midtown Manhattan. If you are interested do not miss this chance to taste/purchase this very special butter.