BeurréDAnjou

BeurréDAnjou is a term used in some culinary contexts to denote a butter associated with the Anjou region in western France. It may refer to a style of butter produced from cream sourced in the Loire Valley, or to a marketed regional variety branded as BeurréDAnjou. The exact usage is not standardized and may vary between producers.

Etymology: The name combines the French word beurre with Anjou, the historic province around Angers; contemporary references place Anjou within the Pays de la Loire region.

Production and characteristics: BeurréDAnjou typically uses full-cream cow's milk; cream is sometimes cultured to add a tang; butter is churned and commonly salted (demi-sel). Fat content generally around 82-83% in Europe, resulting in a pale to light-golden color and a smooth, spreadable texture. Flavor ranges from mild and creamy to slightly nutty, with grassy notes depending on pasture.

Variants and designation: BeurréDAnjou is not tied to a widely recognized protected designation. Some artisan producers describe it as a regional speciality with a specific terroir, while mass-market versions may resemble standard French butter. There is no universal standard for naming, aging, or labeling.

Uses: It is used as a table butter, in pastry preparation, finishing sauces, and as a topping for bread and vegetables. Its flavor is typically milder than deeply cultured European butters.

History: The Anjou region has a long dairy-producing tradition; BeurréDAnjou, when used, reflects this regional heritage through sourcing practices and branding by local dairies.