Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:00:04Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Crème d'Isigny (Isigny cream)
|titlemode=replace
|keywords=#cream #refrigerator #fish #fat #salads #butter #pasteurised #mineralsalts #sweets #dairyproducts
|hashtagrev=12032020
|description=AOP Crème d'Isigny is a French cream with rich, unctuous yellow fat.
}}


[[Image:Crème d'Isigny.jpg|300px|thumb|right|Crème d'Isigny]]
'''[[Template:Appellation d'Origine Protégée|AOP]] Crème d'Isigny''' is a French [[cream]] with rich, unctuous yellow [[fat]].

'''Geographical area''' : The Veys Bay and the valleys of the rivers running
into it, i.e. 193 communes straddling the Manche
and Calvados departments.

'''Evidence of origin''' : Stockbreeding in this area dates back to the 19th
century, especially after the marshlands were
reclaimed. The reputation of [[milk]] products made in
the Isigny region ([[butter]] more so than [[cream]] for
obvious preservation reasons) 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,
when an Appellation d'Origine Contrôlée was
granted.

'''Acquisition''' : The only treatment the [[cream]] receives is [[pasteurised|pasteurisation]],
which must be done no later than 36 hours after the [[milk]]
is skimmed. It is forbidden to use colouring agents,
antioxidants or anti-acid substances.

'''Link''' : 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 salts|mineral salt]] content. The conditions in which the [[cream]]
is produced enable these special features to be reflected.

'''Gastronomy''' : [[Template:Appellation d'Origine Protégée|AOP]] Crème d'Isigny should be kept in the [[refrigerator]] at a temperature of 4°C and should be consumed within 30 days. It is used in the preparation of various [[meat]] and [[fish]] dishes, [[:Category:Pies tarts and flans|quiches]], [[salads]] as well as [[sweets]]. This product is also used to make [[cream|Chantilly cream]], which should be kept in the cold for at least 24 hours before consumption.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=274 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/cream|#cream]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/fish|#fish]] [[Special:Search/fat|#fat]] [[Special:Search/salads|#salads]] [[Special:Search/butter|#butter]] [[Special:Search/pasteurised|#pasteurised]] [[Special:Search/mineralsalts|#mineralsalts]] [[Special:Search/sweets|#sweets]] [[Special:Search/dairyproducts|#dairyproducts]]
</code>

Crème d'Isigny (Isigny cream) - Revision history

Chef: Semi-automated spell/grammar/sanity check