Isigny Creme Fraiche
Isigny PDO crème fraîche is made the traditional way. Milk is skimmed so as to obtain the required fat content, before being gently pasteurised. It is then sown with carefully selected lactic starters. Isigny crème fraîche benefits from a long, slow ripening period, during which it rests for between 16 and 18 hours.
Isigny crème fraîche has been awarded PDO status, conferred by a decree of June 30, 1986. First of all, it guarantees that the cream has been made locally from authentic milk produced in the terroir. It comes exclusively from pasture-fed cows