Crème et beurre de Bresse
The two products Crème et Beurre de Bresse are, on the one hand, a cream and , on the other hand, butter , from the Bresse region , which have been AOC / AOP protected since 2015 .
Description Crème de Bresse
The Crème de Bresse is a cream made from the milk of cows that come from the Bresse area . It is rich in butter fat , matures slowly and has a slightly sour taste. The Crème de Bresse is traded as semi-épaisse (liquid) and épaisse (thick). The liquid cream is especially suitable for cooking at high temperatures and has a slight acidity with a hint of vanilla . The thick cream is usually used uncooked, as an addition to fruit, fromage blanc or in the production of pâtisserie .
Description Beurre de Bresse
The Beurre de Bresse is an extra-fine sweet cream butter , made in the traditional way from the milk of cows that come from the Bresse region. It is characterized in particular by a light yellow color, which is slightly more yellow in spring and autumn than in summer and winter. It has a soft structure, contains microscopic water droplets, due to traditional production, and looks slightly grainy. Their smell is described as whey , flowery or sweet , the taste as fresh in the mouth and nutty (hazelnut, tree nut). It is full-bodied in the mouth and flakes open easily.
history
Dairy farming was traditionally a complementary activity of the Bressan farms and ensured a steady income and essential food. In the past, the cream was taken from the milk every day and sold fresh. The day before the market, butter was made by mixing cream from different days. It was time consuming, delicate, and required a lot of attention to manufacture. The buttermilk was removed and the washed butter gently kneaded to extract excess liquid and pressed into molds.
In the early thirties, the first cooperatives were formed, which increasingly took over the production of cream and butter. The better control of the manufacturing process allowed the Beurre de Bresse to compete with the most prestigious butter. The Le Moncet dairy won first prize in 1936, the La Tranclière dairy won a gold medal in 1937, and Beaupont won third prize at the Paris World Exhibition in 1938. In early 1939, two Bresse dairies triumphed over the Charente and Normandy producers , which strengthened their reputation.
Chefs attribute undeniable qualities to the Beurre de Bresse , especially its behavior when cooking. As a result of the distribution channels, the Beurre de Bresse is between 15% and 65% more expensive than "standard" butter, the Crème de Bresse is around 25% to 60% higher.
Key figures
On a production area of 269,446 hectares, 54 producers produce around 20 million liters of milk, from which around 434 tons of Beurre de Bresse and 532 tons of Crème de Bresse (364 tons of thick liquid) are made.
Individual evidence
- ↑ Crème de Bresse. to INAO Institut national de l'origine et de la qualité. Retrieved June 30, 2015 (French).
- ↑ Beurre de Bresse. to INAO Institut national de l'origine et de la qualité. Retrieved June 30, 2015 (French).
Web links
- Beurre & Crème de Bresse website. Syndicat de Promotion de la Crème et du Beurre de Bresse, accessed on June 30, 2015 (French).
- Les Coopératives laitières en Bresse. Retrieved June 30, 2015 (French).