The first butter cooperative was born on January
13, 1888. It is located in Chaille, and today has
12 members who bring their milk there every day.
The first delivery was 3 segments of butter, and
Paris could be delivered in 48 hours.
Butter production in the Poitou-Charentes is now
approximately 15,000 metric tons per year,
and this involves some 9,000 butter producers.
Butter from the Poitou-Charentes is classified
under an Apellation d'Origine
Controlée (A.O.C), a label of controlled
origin, which dates back to August 29, 1979.
After pasteurization, the cream must be
biologically matured for at least 12 hours at a
temperature between 9° and 15° C,
depending on the season.
The seeded cream becomes butter when beaten, then
the butter granules are washed before attaining
their final texture.
The starters used determine the finesse, smell and
taste of butter from Poitou-Charentes.
It is forbidden to add any artificial coloring,
preservatives or deacidifying substances.
Poitou-Charentes butter is cream-colored, easy to
spread, and has a pure, fresh hint of hazelnut. Its
bouquet is delicate and subtle.