An independent dairy cooperative of passionate people, the Cooperative of Pamplie works since its creation, as a family company, owing to its members/farmers and employees, having the same passion for their profession, looking for quality and maintaining the traditions, to offer a unique butter to their customers.
A recipe unchanged since 1905, the butter and all the products from the dairy Cooperative of Pamplie are manufactured in the traditional way, with a significant knowledge and an expertise passed from generation to generation. This know how is based on a practice, a control and a permanent attention during the production.
“A good buttermaker listens to his churns working. I need listening to the noise of my churn, to know to which stage I am : when the cream becomes to detach (it bloats inside the churn and starts its transformation), it’s time to remove the buttermilk.“Jean-Marie CHATIN, buttermaker at Pamplie
The cream is churned in the most gentle way, in a churn barrel for more than 2 hours, to be processed into butter. The master buttermaker controls the whole steps of production.
The dairy Cooperative of Pamplie combines everyday traditional methods with modern techniques in compliance with the current European standards. Each stage is perfectly mastered by permanent and strict hygiene controls. Quality audits are regularly conducted by the Health Services as well as by our demanding customers.
The dairy Cooperative of Pamplie has getting each year the IFS Food certification since 2011 , which controls the implementation and the respect of the process to guarantee the food security.
A traditional buttermarking in churn barrel
The milk is collected from farmers around 80 kms from the factory, and processed into cream upon its arrival to give the greatest freshness to the finished product and to prevent from any alteration.
After pasteurization, the cream is slowly matured in the old fashioned way, and selected lactic ferments are added, to give the butter fine flavors and a delicate nutty taste.
This is to guarantee the traceability of the production and for optimal food safety to the professionals and consumers.