Charentes-Poitou Butter PDO

Situated on the coast, the geographical production area of Charente-Poitou is unique. The mild climate lends itself to the farming of both the cows and the cereals that supplement their diet. The milk is 100% local and comes mainly from Prim Holstein cows, which produce consistently high quality, tasty milk. This milk is heated to 104 °F in centrifugal creamers to transform it into cream. The cream is then pasteurized to remove bacteria before cooling. Next comes the biological maturation process, which is the key stage that gives this butter its texture and delicate nutty flavor: lactic ferments are added to the cream for 15 hours at a temperature between 45 and 64 °F. The mixture is then vigorously churned, which is what turns the cream into butter. The butter is washed to remove any residual acidity and worked to obtain an even texture. Finally, the butter is processed into packs or rounds, packaged and refrigerated.