Acidified Cream Butter

This butter’s ‘secret’ lies in the acidification of the cream (obtained by churning the milk) through the micro-organisms naturally available in the cream. 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
n.d.

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
Dimensions
variable
Producers
Lombardy butter dairy
Codice forma
n.d.
Codice tagliato
n.d.

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