Dairy
Regional Style
Regional butter styles capture protected and traditional identities—Isigny, Échiré, Lescure, Irish grass-fed, Danish, Normandy, Amish, and high-fat Plugrá-style pastry butters. Terroir, culture method, fat, and salt define differences you can taste on plain bread. Choose regional butters for tables where butter is the star; use pastry blocks for lamination. Labels and PDOs matter for authenticity.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.55 g
- Saturated Fat 6.08 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 28.4 mg
- Sodium 76.5 mg
- Salt 0.21 g
- Total Carbohydrate 4.95 g
- Dietary Fibre 0 g
- Total Sugars 5.07 g
- Complex / starch 0 g
- Protein 7.98 g
- Water 70 g
- Energy 156 kcal
- Water 70 g
- Carbohydrates 4.95 g
- Sugars 5.07 g
- Protein 7.98 g
- Fat 9.55 g
- Saturated Fat 6.08 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 310 mg
- Major Minerals 308 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 28.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 9.2 · vitamin-d: 0.6 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Regional Style of Butter: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French butter regions built reputations later protected by origin rules.
Irish, Danish, and Normandy butters became export flavour identities.
Regional and PDO butters filled global specialty retail.