Isigny butter has been produced in Isigny-sur-Mer, a small seaside village in Normandy. The terroir is advantageous; the climate is mild, and the fields are near salt marshes, so the grass that the cattle graze is enriched with iodine and other minerals.
Such favorable conditions help produce one of the best butters in the world. Normand butters are prized by gourmands due to their texture, flavor, and high fat content. We love spreading a pat of Isigny butter on a fresh piece of French bread and savoring the sweet, nutty taste of the butter.
Isigny butter is found in high-end grocers such as Whole Foods, and can be purchased online through suppliers such as iGourmet.
(Image: Kathryn Hill)
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I love this brand! I keep mine in one of those "butter bells" so that it's always soft and ready to spread.
Extremely tasty butter.
When I was at the Fifth Floor in SF we used to use it as table butter. I believe our cost was almost 3 dollars per serving.
OOOPS!!
It was not this brand--it was Buerre de Echire.
http://query.nytimes.com/gst/fullpage.html?res=9405E0DB103DF934A25752C0A9679C8B63&sec=&spon=&pagewanted=all
art: I love the Fifth Floor!
also, I didn't know there was another user named Kathryn. Are you my doppelganger? :)
Oh yum! Thank you for posting this, I will check it out!
I was there a long time ago Kathryn Hill.
Back in the George Morrone (Aqua) days.
What's a doppelganger?!
One of the more useless vocab words I had to memorize for culinary school was "bocage." This being the small, manicured shrubs that the Normandy cows eat. That word will probably still be rattling around my head when I'm old and senile.
Good butter though! Gooooo, dairy!
I love this butter, but it's normal because I'm from Isigny sur Mer!!! :) what's great is that we can find the cheeses from the same company, Isigny Sainte Mère, in New York: camembert, old mimolette, brie, pont l'Eveque... remember me my parents' town...
doppelganger: evil twin.
Ah, thanks.
I try to use my powers for good; not evil :)