Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque Nationale of the Grand Duchy of Luxembourg. It is sometimes consumed as a spread, but most commonly used as an ingredient in a variety of sweet and savory dishes.
The designation "Beurre de Marque Nationale Luxembourgeois" was established in 1932 by specific legislation. In 1970, the legislation was amended to establish a national protected brand name for Luxembourg butter. It holds a PDO classification in Europe, which it received in 2000.
Its name is derived from the “pink” quality label the Luxembourg state has awarded it for its various properties such as its spreadability and its taste.
Beurre Rose was previously made in the traditional way, but today it is made using continuous churning methods. The butter is checked 15 times a year chemically and organoleptically by sampling. This inspection is carried out in addition to all the usual tests for quality and hygiene that are carried out on all food products.
- "Beurre Rose - Marque Nationale du Grand-Duché de Luxembourg - Local Butter From Luxembourg". Taste Atlas. 4 January 2020. Retrieved 24 January 2020.
- "Beurre Rose - Marque Nationale du Grand-Duché de Luxembourg DOP". Qualigeo: The food, wine and spirits Geographical Indications database. Retrieved 24 January 2020.
- Beurre Rose Profile, European Commission PDO/PGI Database
- "Beurre Rose: Appellation d'Origine Protégée". Luxlait (in French). 6 February 2006. Retrieved 24 January 2020.
- "Beurre rose - Marque Nationale du Grand-Duché de Luxembourg (Luxembourg Rose butter)". Cookipedia.co.uk. 13 June 2017. Retrieved 24 January 2020.
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