Spring is a remarkable season in Isigny Ste-Mere's small corner of Normandy, marked by a distinct transformation of our terroir. As the water-coated marshland naturally drains, lush meadows and fresh grasses emerge, perfect for grazing cows. These pastures are abundant with mineral salts, nutrients, and flourishing microflora, enhancing the unique character of our Mimolette.
The exceptional cream from the first milking of spring is cultured and traditionally churned into silky smooth and buttercup yellow, sea-salted Spring Butter, crafted in highly anticipated limited batches!
Isigny's rustic and naturally-rinded cave-aged cheeses - iconic Mimolette and distinctive Belle Saison, benefit from spring milk with grassy, savory, and gently fruity, nuanced notes that develop into balanced, one-of-a-kind flavors, reflecting Normandy’s exceptional terroir in Spring.
