Butter from

The first butter cooperative was born on January 13, 1888. It is located in Chaille, and today has 12 members who bring their milk there every day. The first delivery was 3 segments of butter, and Paris could be delivered in 48 hours.

Butter production in the Poitou-Charentes is now approximately 15,000 metric tons per year, and this involves some 9,000 butter producers.

Butter from the Poitou-Charentes is classified under an Apellation d'Origine Controlée (A.O.C), a label of controlled origin, which dates back to August 29, 1979.



 Manufacturing process

After pasteurization, the cream must be biologically matured for at least 12 hours at a temperature between 9° and 15° C, depending on the season.
The seeded cream becomes butter when beaten, then the butter granules are washed before attaining their final texture.
The starters used determine the finesse, smell and taste of butter from Poitou-Charentes.
It is forbidden to add any artificial coloring, preservatives or deacidifying substances.

Poitou-Charentes butter is cream-colored, easy to spread, and has a pure, fresh hint of hazelnut. Its bouquet is delicate and subtle.




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