Beurre D'Isigny Butter Review

I should begin this review with a disclaimer that it would be rare for me to meet a piece, stick, tub or block of  butter I did not like!  I am a fan of butter and only use butter for baking. I always favorite a brand of butter my family has used for decades which also leads to reliability when baking. 

However, I do like to try different products and this butter caught my eye as it landed at the top of the list for Butters of 2025! A quick look around my neighborhood grocery and I found Beurre D'Isigny.

The butter came in a block form and was definitely priced higher than other brand name butters, but in the same price range as what I would consider premium brands. I used the salted version, but an unsalted version is also available

Creamy

Yes! Yes! and Yes! The perfect consistency for melt in your mouth butter. The butter complements and does not distract when spread on breads and rolls. 

 Spread --- ability

This butter was a delight to spread! Directly from the refrigerator and the butter can be easily spread with a knife. I was suspect as the butter was in a block; no need to be suspect, the butter truly is easy to spread from the block cold.

The consistency was perfect to spread with the portion in mind. My usual butter is not easily spread from stick form; the butter cannot be spread cold without breaking apart the bread.

Taste

Smooth, sweet, velvet, silky, rich are a few adjectives which come to mind.

What Makes This Butter Different?

• Pastures: The Isigny area is known for its' mineral rich grasses which the cows enjoy.
• AOP is the status to ensure the butter is made in the specific region with specific traditional process.
• Additive Free
• Beurre D'Isigny is a type of cows' milk in Normandy, France
• Smooth As Silk
• Salt crystals on outside
• Dates back to 16th Century

Recommendation

I did not bake with this butter, so no opinion! This is definitely a butter I like to have in the refrigerator, especially to use on bread, bagels or rolls or baked goods.  Due to the price it is not practical to use for everyday cooking, but... 

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Ghee Butter Reviewed

The Recipe Called For Ghee

Image of butter courtesy of pixabay.com

After Santa brought me my InstantPot pressure cooker, I noticed some of the recipes called for ghee butter. I will admit right here in front of all of you that I had no idea what that meant. So, of course I looked it up.

Turns out it is used often in Indian cuisine but has found a place with cooks around the world. The short answer would be that it is basically clarified butter to use in cooking. 

That was the simple explanation and really doesn't do ghee justice. To make this improvement (my opinion) on regular butter the butter is melted and simmered until all of the water evaporates and the milk solids fall to the bottom. In essence a butter oil is created in the process. 

Organic Ghee Butter

Not only does this taste like butter (it is actually) but it supposed to be better for us. The bad fats have been removed and most folks who have a problem with lactose intolerance find that ghee doesn't bother them. What I like about it is that it doesn't burn like regular butter does when you are trying to saute items. The burn temperature is much higher with ghee. No smoking problem or burnt taste if you aren't careful. That is one reason it is recommended when making InstantPot recipes.

 It has a long shelf-life, too. Out of the refrigerator it should be good for two to three months and if kept in the fridge it should be good for about one year. As much as I have started cooking with it, I won't have to worry about it going bad. I'll use it up before it has a chance to expire!

Personally, I think the foods that I have used it in taste better. That might be my imagination but it is my opinion none the less. There has been no noticeable loss of taste to me or my husband and we love our butter!

I'm glad that I took the time to research what the recipes were calling for and then ordered it to try. It is now something that I will keep in my pantry from now on. How about you? Have you tried ghee? 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”

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