Charentes-Poitou Butter PDO

Nouvelle Aquitaine
Production area
Nouvelle Aquitaine

Charentes-Poitou butter AOP is a favorite with pastry chefs because of its fine, creamy texture and characteristic nutty taste. Available in unsalted and lightly salted versions, it is a true product of terroir, tradition and unique know-how.

What you need to know

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.




Pale yellow color


Fine, creamy texture


Delicate nutty flavor

Nutritional benefits

Charentes-Poitou butter PDO consists of 82% fats. It is very rich in vitamin A.

How to use

Storage Charentes-Poitou Butter PDO

Keep refrigerated, in its original packaging. It can also be stored in the freezer if well packed.

Preparing and serving Charentes-Poitou Butter PDO

You can take the butter out of the refrigerator 15 minutes before spreading it, to give it time to soften.

Tasting Charentes-Poitou Butter PDO

The best way to enjoy butter is to spread it on a slice of fresh bread. A little Charentes-Poitou butter PDO melted over pasta, mashed potato or steamed vegetables will really elevate them. It is also particularly delicious in flaky pastry or croissants, as it melts more slowly than other varieties and has a fine, workable texture.

Pair with

Savory: oysters, fish (sole meunière), vegetables (Ile de Ré potatoes), pasta

Sweet: in flaky pastry, brioches

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