Beurre d'Isigny Cultured & Churned Spring Butter

This is Isigny Sainte-Mère at its most seasonal and special. Made with grass-fed milk produced during early spring — when Norman cows first return to pasture after winter and the grass is at its most vibrant and nutrient-rich — this cultured and churned butter captures a fleeting moment of exceptional quality.

Bacterial cultures are added before churning, developing a complex, tangy depth that sets this apart from standard butter. Finished with sea salt, it's a butter that rewards attention — one you'll actually stop and taste.

Spread thickly on good bread and eat it slowly. This is the kind of butter that makes you reconsider everything you thought you knew about butter.