Beurre rose - Marque Nationale du Grand-Duché de Luxembourg (Luxembourg Rose butter)
Beurre rose - Marque Nationale du Grand-Duché de Luxembourg
Beurre rose is an AOP butter which complies with a superior quality standard. While the butter does not differ markedly from another high quality butter from the point of view of its material composition, it does nevertheless possess special organoleptic characteristics whereby it can be differentiated from the point of view of origin. In fact, in tests for smell and taste, a set of specific qualities can be noted which are without any doubt linked to the composition of the flora of the territory where the cows feed, to stock rearing practices on the farms and to the conditions for the production of milk and fresh cream which are specific to the Grand-Duchy of Luxembourg. Only acid cream is used in the production process. No salt is added. The butter is marketed exclusively in 250 and 500 gram packs.
The designation "Beurre de Marque Nationale, Luxembourg" was created in 1932 by specific legislation and can therefore boast a long tradition. The legislation was amended by the Regulation of the Government in Council of 3 July 1970 creating a national brand for Luxembourg butter. In the past, the butter was manufactured by a non-industrial method, although today it is prepared in dairies by continuous churning. Production is carried on all the year round. The butter is checked 15 times a year chemically and organoleptically by sampling. This inspection is carried out in addition to the normal inspections relating to food quality and hygiene.
Reference: The European Commission