Weight: 200
This fresh, unpasteurized cow’s milk cream from Normandy delivers pure, silky decadence. The texture is thick, spoonable, and velvety with flavors of sweet milk, fresh butter, and a subtle hazelnut note. Unlike ultra-pasteurized creams, Isigny retains live enzymes and delicate richness—it whipped into soft peaks effortlessly or pours like liquid gold.
Isigny Cream has PDO protection (AOP since 1986), sourced from Normandy’s grassland cows grazing on rich, coastal pastures rich in carotene (giving the cream its pale golden hue). Crafted by Isigny-Sainte-Mère, a cooperative dating to 1932. The cream is gently pasteurized to preserve flavor, then cultured naturally for a slight tang. A chef’s secret weapon.
Pair with fresh strawberries, warm apple tart, or chocolate mousse. Use in sauces (creamy mushroom, vodka sauce), soups (tomato bisque, pumpkin), or simply spooned over pie and cobbler. Also try whipped with vanilla for crème Chantilly. Serve at 8–10°C. A luxury ingredient that transforms any dish into pure Norman indulgence.
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