Beurre de Bresse

Beurre de Bresse is a sweet-cream butter made in a churn from matured cream produced within the Bresse geographical area. It is characterised by a strong yellow colour, a smooth and airy texture with very fine water droplets and microporosities, and a milky fresh-mouth taste with hints of dried fruits. The specification prohibits the use of reconstituted, frozen, or deep-frozen cream, colourings, antioxidants, and homogenisation.

About this designation

Registered as a PDO under file number PDO-FR-1045, with EU protection dated 18 October 2012 and eAmbrosia identifier EUGI00000014310, Beurre de Bresse is classified under product class 1.5 (oils and fats). The designation requires that cream be produced within the Bresse geographical area and that raw, whole milk be skimmed within 36 hours of collection. On receipt, milk must have a pH value of between 6.4 and 6.9, and its lipolysis index must not exceed 0.80 meq per 100 grams of fat. The cream must have a fat content of at least 36 grams per 100 grams of product and must be processed within 36 hours of collecting the milk and within not more than 48 hours of skimming. Organic maturation takes place between 12 °C and 18 °C over a period of 18 to 24 hours, using colonies of acid- and flavour-producing lactic bacteria; no thickeners or flavourings may be added. Churning is carried out on cream with an acidity level of at least 20 °D. At least 80 % of the herd's total annual ration, expressed as dry matter, must come from the geographical area, and the fodder system must represent at least 75 %, expressed as dry matter, of the cows' average total ration over the year. Feed supplements are restricted to 1 800 kilograms per cow per year. Homogenisation of the cream is prohibited, as is the use of reconstituted, frozen, or deep-frozen creams, colourings, antioxidants, and deacidifiers.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 18 October 2012 under file number PDO-FR-1045 (eAmbrosia identifier EUGI00000014310).
• Raw milk must be skimmed within 36 hours of collection and have a pH between 6.4 and 6.9 on receipt.
• Cream maturation is conducted between 12 °C and 18 °C for 18 to 24 hours; churning requires cream acidity of at least 20 °D.
• At least 80 % of the herd's total annual ration, expressed as dry matter, must originate from the Bresse geographical area.

Tasting notes

Bresse-Bressois cow's milk butter from same Crème de Bresse base. Bright golden-yellow color, characteristically firm texture (high oleic content from grass-fed Bresse milk), nutty-sweet butter flavor with delicate hazelnut undertone.

HoReCa use

The specification notes that Beurre de Bresse features in regional Bresse cuisine, including frogs' legs in butter, chicken breast in butter, and local tarts and galettes made with sugar, cream, and butter.

Packaging

• plaquette-250g
• plaquette-500g
• doux-or-demi-sel-250g
• professional-bulk-1kg
• professional-bulk-5kg