Beurre Rose

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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.[1]

History[edit]

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.[2] It holds a PDO classification in Europe, which it received in 2000.[3]

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.[4]

Production Method[edit]

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.[2][5]

References[edit]

  1. ^ "Beurre Rose - Marque Nationale du Grand-Duché de Luxembourg - Local Butter From Luxembourg". Taste Atlas. 4 January 2020. Retrieved 24 January 2020.
  2. ^ a b "Beurre Rose - Marque Nationale du Grand-Duché de Luxembourg DOP". Qualigeo: The food, wine and spirits Geographical Indications database. Retrieved 24 January 2020.
  3. ^ Beurre Rose Profile, European Commission PDO/PGI Database
  4. ^ "Beurre Rose: Appellation d'Origine Protégée". Luxlait (in French). 6 February 2006. Retrieved 24 January 2020.
  5. ^ "Beurre rose - Marque Nationale du Grand-Duché de Luxembourg (Luxembourg Rose butter)". Cookipedia.co.uk. 13 June 2017. Retrieved 24 January 2020.