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Charentes-Poitou Butter is the first French butter to have been awarded an A.O.C (Appellation d’Origine Contrôlée) and became an A.O.P in 2009 (Appellation d’Origine Protégée) at European level.
Although specifications define the conditions and geographical area for production, the whole production process is also specified, This includes milk collection, skimming, pasteurising and finally the process for making Charentes-Poitou butter. Maturing is organic and draws on traditional savoir-faire, giving the butter a very special flavour with a subtle nutty note. The final stage to turn the cream into butter is it passing through a ‘churn’.
At the end of the process, the butter is kneaded in order to obtain a smooth and homogeneous product which is finally shaped into pats or sticks.