Crème d'Isigny

Crème d'Isigny and Crème fraîche d'Isigny are protected designations covering fresh or matured pasteurised cream produced within a defined area of the Baie des Veys in Normandy, France. The cream must have a glossy appearance, an ivory to pale yellow colour, and a minimum fat content of 35 g per 100 g of product. Crème fraîche d'Isigny undergoes no treatment other than pasteurisation and must be packaged on the production site within 24 hours of pasteurisation.

About this designation

Registered as a PDO under file number PDO-FR-0139 and identified in eAmbrosia as EUGI00000012922, the designation covers fresh or matured pasteurised cream produced within a geographically defined area centred on the Baie des Veys in Normandy. The protected names are Crème d'Isigny and Crème fraîche d'Isigny; the second name was added to the specification to reflect an established marketing practice and was the subject of a non-minor amendment published on 22 May 2019. The specification requires that the cream have a minimum fat content of 35 g per 100 g of product and a glossy appearance with an ivory to pale yellow colour. Fresh Crème d'Isigny is liquid and carries milky and slightly sweet aromatic notes; matured Crème d'Isigny is solid, with a fresh, milky and sweet flavour accompanied by a slight sourness. Crème fraîche d'Isigny must be packaged on the production site within 24 hours of pasteurisation. The dairy herd must be put out to pasture for a period of at least seven months. At least 50 % of the main forage area of each holding must comprise grass, and each lactating cow must be allocated at least 0.35 hectares of meadow. At least 30 % of the cows in each herd supplying milk to a manufacturer must be of the Normande breed, with a collection defined as the total milk collected and used within a 48-hour period. Eighty per cent of the herd's basic ration, expressed as dry matter, must come from the geographical area. The applicant group is the Syndicat Professionnel de Défense des Producteurs de Lait et Transformateurs de Beurre et Crème d'Isigny-sur-Mer – Baie des Veys.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0139; eAmbrosia identifier EUGI00000012922.
• The specification requires a minimum fat content of 35 g per 100 g of product.
• At least 30 % of the cows in each supplying herd must be of the Normande breed; a collection is defined as milk gathered within a 48-hour period.
• Crème fraîche d'Isigny must be packaged on the production site within 24 hours of pasteurisation and may undergo no treatment other than pasteurisation.

Tasting notes

Normandy cow's milk crème fraîche AOP, lactic-fermented thick-set cream paired with the Beurre d'Isigny terroir. Bright ivory-yellow tinge, dense thick texture (highest density French AOP cream), rich creamy flavor with light tang.

HoReCa use

Foundation Norman cuisine — sole normande, poulet vallée d'Auge, tarte normande aux pommes, Camembert sauces; pastry use (chantilly, mousse, ganache); tableside crème service.

Packaging

• tub-200g
• tub-400g
• tub-bulk-1kg
• tub-bulk-3kg
• professional-bulk-5L