Description
The Crème d'Isigny PDO is a fresh pasteurised cream, made from cow's milk from the territories within the production area, and matured with milk enzymes.
Production Area
The production area of the Crème d'Isigny PDO includes 110 municipal areas in the Manche department and 83 municipal areas in the Calvados department, within the Basse-Normandie region.
Production Method
The cows are taken to the pastureland for more than seven months of the year, in general. The cow's milk is processed 24 to 48 hours after milking; it is heated to 30°C, skimmed, and finally pasteurised at 95°C for 20 seconds. After the cooling in iced water to reach a temperature of 20°C, the cream is stocked in large tubs. Subsequently, it is inseminated with 2-2.5% of acidifying and aromatic milk enzymes. The maturation takes place during a mixing period that lasts approximately 15 hours at 20°C. Finally, it is conditioned and cooled to a temperature of 4°C.
Appearance and Flavour
The colour of the Crème d'Isigny PDO varies between white and ivory, and it has a minimum fat content of 35 g per 100 g of product. It is characterised by a hazelnut aftertaste and a sourish taste.
History
Crème d'Isigny PDO is the result of an old tradition, as testified by the Normandy cuisine, which, already in the past, used the crème d'Isigny more than butter, cider or apples for their gastronomic preparations. In the 17th century, the author of the Ecole des ragoûts cookbook even affirmed: "The Normans use cream in most of their dishes, for example with dried salt cod or with plums". Yet, it is at the end of the 19th century that this product definitely achieves an honourable position on Norman tables, through to its entrance in the luxurious Paris drugstores, where it could be found packaged in jars starting in 1905.
Gastronomy
Crème d'Isigny PDO should be kept in the refrigerator at a temperature of 4°C and should be consumed within 30 days. It is used in the preparation of various meat and fish dishes, quiches, salads as well as sweets. This product is also used to make Chantilly cream, which should be kept in the cold for at least 24 hours before consumption.
Marketing
The product is sold as Crème d'Isigny PDO. It is sold in jars of 10 cl to 3.5 litres, in containers holding 5 to 10 kg, or in metal packaging destined for export overseas.
Distinctive Features
The slow maturation to which the Crème d'Isigny PDO is submitted lends the product its taste and flavour, making it unique.
