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

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

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

  1. ↑ "Beurre Rose - Marque Nationale du Grand-Duché de Luxembourg - Local Butter From Luxembourg". Taste Atlas. 4 January 2020. Archived from the original on 2021-06-05. Retrieved 24 January 2020.
  2. 1 2 "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. Archived from the original on 2020-01-21. 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.


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