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Acidified Cream Butter


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’.

Organoleptic characteristics
Aspect and texture: clear yellow colour
Taste: rich and intense with a light and pleasant touch of acidity
Serving suggestions:
Technical characteristics
Milk: cow’s cream
Production method: artisan
Paste: -
Salting: -
Ripening: -
Production period: annually
Fats: 80 % F-Dm
Weight: 125 gr.; 250 gr.; 5 kg
Size: variable
Producers: Lombardy butter dairy