Back to full map
PDO Bresse Cream and Butter
The reputation of Bresse Cream and Butter comes from the natural region of the same name.
There are in fact two types of Bresse Cream: one is a sweet and velvety cream called “semi-épaisse” or half-thick, the other has a fresh and sharp taste, slightly acidic, and is labeled as “épaisse” or double cream.
Traditional churning produces a soft, light and smooth butter which reveals herbaceous and floral flavours.
Contact information :
In numbers (approx) :
- 65 farms
- 30 million litres of milk
- 3 diaries
- 550 metric tons of cream et 350 metric tons of butter