WHY IS GUERNSEY BUTTER SO UNIQUE?

The island is washed around by the warm gulfstream, owing to which there is subtropical vegetation with a striking variety of grasses.

The Guernsey cow, pure-bred for centuries now, has a digestive system that operates unlike that of any other breed of cattle. Like a pharmacist she picks the healthiest grasses with the best nutrients. From these nutrients she produces caroteen. Another remarkable thing is that the caroteen is not absorbed into her bloodstream but is excreted directly into her milk. This milk has a high percentage of fat (6,5%), and likewise so has the cream (48 to 52%). The purest form is the “Guernsey Double Cream”. This is wonderfully rich and on Guernsey it is used to make whipped cream. As this product doesn ’t keep well it is only suitable for the local market.

WHY IS THIS BUTTER SO SUITABLE FOR PUREES, SAUCES, PATISSERY, BAKING, ICE CREAM AND CHOCOLATE?

Guernseybutter is an ideal raw material because it’s so rich and creamy, with a hint of sweetness. This butter doesn’t keep as well as other types of butter because of its high percentage of caroteen. The taste, on the other hand, is superior.

WHAT MAKES THE ICE CREAM SUPERIOR?

It is the difference between hard and soft. The aftertaste of ice cream, which is based on Dutch butter, is hard and cold. The aftertaste of ice cream, which is based on Guernsey butter, is warm, soft and slightly tingling.

WHAT MAKES THE CONFECTIONARY SUPERIOR?

Owing to the extremely smooth batter, the structure is unbelievably elastic but here the improvement in taste is noticeable all along the line.

WHAT MAKES THE CHOCOLATES SUPERIOR?

Owing to the extremely smooth batter, the structure is unbelievably elastic. This is especially noticeable in the ganaches and the cream truffles.