Description
The Beurre Charentes-Poitou PDO is butter produced in the departments of Charente, Charente-Maritime, Vendée, Deux-Sèvres and Vienne, with milk from cows of Norman breed. For butter produced exclusively in the departments of Charentes or Charente-Maritime, the denomination Beurre de Charentes PDO can be used, whilst for butter produced in farms exclusively located in the departments of Deux-Sèvres, the denomination Beurre des Deux-Sèvres PDO can be used.
Production Area
The production area of Beurre Charentes-Poitou PDO covers five departments: Charente, Charente-Maritime, Vendée, Deux-Sèvres, Vienne and some cantons of the neighbouring departments, in the regions of Poitou-Charentes and Pays-de-la-Loire.
Production Method
The butter is produced exclusively from pasteurised cream. After pasteurisation, the cream undergoes a biologic maturation for minimum 12 hours, at a temperature between 9°C and 15°C. The addition of milk enzymes is forbidden as well as the use of colourings, antioxidants and deacidifying substances. The addition of salt, in an amount lower than 2 gr per 100 gr of butter, is allowed.
Appearance and Flavour
Beurre Charentes-Poitou PDO is light yellow colour; it is not much acid with a slight flavour of hazelnut.
History
The origins of Beurre Charentes-Poitou PDO are closely linked to the reconversion of production activities in the origin area. Following to the destruction of vineyards due to phylloxera, after 1880, the Charentes areas saw a huge migration, before finding new economical resources in cultivating forages and cattle breeding. The creation of milk cooperatives, upon the Swiss model, and the establishment of centrifugal skimmers enabled the rapid development of the production of butter in many villages. In 1969, the Syndicat des Laiteries Charentes-Poitou (local labour union of producers) was established and gathers the dairies of Charentes, Charente-Maritime, Deux-Sèvres, Vienne and Vendée. The product achieved the Appellation d'Origine Contrôlée (Controlled Denomination of Origin) in 1979.
Gastronomy
To conserve and preserve the characteristics of Beurre Charentes-Poitou PDO, it is suggested to store it at a temperature lower than 18°C, protected from light, in its original package or in a sealed butter box to avoid oxidization or the absorption of external odours. It can be conserved for about 60 days in the refrigerator, for 12 months when frozen. Beurre Charentes-Poitou PDO is compact and malleable for a long time. It can be tasted raw, but it is ideal when used to prepare confectionery products. It fixes aromas and softens the elementary flavours like salted, sweet, bitter and acid. Its aromas evolve delicately in line with seasons, depending on the nurture of cows in meadows. Due to its compact consistency, it is used also for the industrial production of puff pastries.
Marketing
The product is sold as Beurre Charentes-Poitou PDO. But also the denominations Beurre des Charentes PDO (if produced exclusively in the departments of Charentes or Charente-Maritime) or Beurre des Deux-Sèvres (if produced exclusively in the department of Deux-Sèvres) can be used. It is marketed in blocks or cakes wrapped into a suitable package. For some luxury creameries, the butter is packed in small wooden baskets.
Distinctive Features
Beurre Charentes-Poitou PDO is famous due to its creamy and velvety consistency and its slight hazelnut flavour, which makes it an ideal product to use for confectionery.
