This butter’s ‘secret’ lies in the acidification of the cream (obtained by churning the milk) through the addition of selected micro-organisms. This produces a butter of a much higher quality than average, not only for its aroma and flavour but also with regard to its ‘spreadability’.
|Aspect and texture:||clear yellow colour|
|Taste:||rich and intense with a light and pleasant touch of acidity|
|Fats:||80 % F-Dm|
|Weight:||125 gr.; 250 gr.; 5 kg|
|Producers:||Lombardy butter dairy|