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	<title>Beurre d&#039;Isigny (Isigny butter) - Revision history</title>
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	<updated>2026-07-22T22:29:07Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Beurre_d%27Isigny_(Isigny_butter)&amp;diff=252027&amp;oldid=prev</id>
		<title>Chef: Correct meta description tag or fix unbalanced bracket pairs</title>
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		<updated>2017-01-30T17:05:13Z</updated>

		<summary type="html">&lt;p&gt;Correct meta description tag or fix unbalanced bracket pairs&lt;/p&gt;
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|description=Beurre d&amp;#039;Isigny Beurre d&amp;#039;Isigny is an Appellation d&amp;#039;Origine Protégé AOP butter of a natural golden colour as a result of its exceptional richness in..&lt;br /&gt;
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==Beurre d&amp;#039;Isigny==&lt;br /&gt;
[[Image:Beurre d&amp;#039;Isigny.jpg|thumb|right|300px|Beurre d&amp;#039;Isigny]] &lt;br /&gt;
Beurre d&amp;#039;Isigny is an [[Template:Appellation d&amp;#039;Origine Protégée|AOP]] [[butter]] of a natural golden colour as a result of its exceptional richness in carotinoids.  It is produced in the Veys Bay area and the valleys of the rivers running into it, i.e. 193 communes straddling the Manche and Calvados départments.  The chalky-clay soil, the marine sediment environment, and the richness of the fluvial deposits make the Veys Bay and the surrounding valleys a special area whose high-quality grasslands give the [[milk]] a high concentration of trace elements and an exceptional mineral [[salt]] content. These special features are reflected in the [[butter]].&lt;br /&gt;
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Stockbreeding in this area dates back to the 19th century, especially after the marshlands were reclaimed. The reputation of Isigny [[butter]] is certified in a large number of documents dating from that period. As early as the 1930s professionals requested protection for their [[milk]] products and a definition of the production area, but were not successful until 1986.&lt;br /&gt;
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The [[milk]] and [[cream]] must be pasteurised. Biological maturing of the [[cream]] must begin no later than 48 hours after the [[milk]] is skimmed. It is forbidden to add lactic-acid starter cultures during working. No [[whey]] [[creams]], reconstituted, chilled or frozen [[creams]], colouring agents, or anti-acid substances may be used.&lt;br /&gt;
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Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=129 The European Commission]&lt;br /&gt;
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		<author><name>Chef</name></author>
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