Late September 2015, I attended the pre-pop-up store at French Cheese Board via Cheese of Europe. The focus was Normandy cheeses and butters, primarily through Isigny Ste. Mère of Normandy.
I got a swag bag with much information on history and pairing ideas, plus this super exciting French cheese serving board!
Besides a delicious Brie, I brought home a scrumptious demi-sel (lightly salted) AOP Beurre d’Isigny Ste. Mère in a basket with a green and white gingham coverlet under the lid. My fellow writer chose unsalted as she bakes, but I like to eat butter straight out of the tub on bread, with abandon. And I enjoy a touch of salt.
This butter shows a gorgeous shade of buttercup yellow. It is a cultured butter with higher matière grasse, which means it exceeds the usual 82% for butter. The seaside land of Normandy is humid, yielding lush green grasses for the vaches normandes to graze upon. These carotene-rich grasses give the butter an extra yellow color. The cultures give it extra tang to complement the rich cream and authentic salt.
Beurre d’Isigny Ste. Mère butter comes in wedges wrapped in foil, but I prefer the little baskets for play. What could be more perfect for a picnic?
Elizabeth Bland, The Cheese Mistress