The biggest Nutella factory is in Normandy !
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Just discover that on the news. They produce 600 000 jars of it each day. I honestly thought we could do better than this “sweet palma oil flavored with nuts and chocolate”, especialy in Normandie, where cheese spring to mind !
Never mind all the noise about how awful palm oil is.
Normandy is known for dairy products, milk, cheeses, yoghurt etc.
Why have they never heard of producing cream – proper cream – cream, as in clotted cream, double cream etc?
Cream without all this muck in it – (Elle and Vire thick cream UHT)
Cow’s milk cream, food additives: thickeners: SIN1422 / E1422, SIN407 / E407, stabilizer: SIN 440 / E440, emulsifiers: SIN 471 / E471, SIN 472b / E472b.
If you’re buying long life cream, I’m not surprised ! Nothing beat the row milk bought in the farm next door, the one you let the cream get to the top, and collect with a spoon.
But talking about industriel ones, Isigny Ste Mère is a good one, no aditives, dearer of course, but tastier and richer. You can’t of course keeping it for months on a shelf, and need to be keept in the fridge.
If one day you’re arround, I recommend to stop at the factory, and try one of their “Italian type” ice cream. I’m normaly not into sweet to much, but I could easily be tempted again if I have the occasion. Not bad at all !
Cream, apparently its all down to the grass the cows munch on, acidity levels and such like. Palm oil, quite a bit of it is ethically grown, its not all slash, burn, murder orangutans.
Palma oil is banned as much as I can from my shopping list : imported, no nutritional quality.
Cream ? At least full of calcium and tasty, better if made from french milk, but to be use with moderation.
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