Burro in Acqua

The "secret" of this butter is the selection of cream (obtained by centrifugation of the milk) and the subsequent fermentation obtained by the addition of selected microorganisms.

Then the butter obtained is printed by hand as once you put into jars.

Putting the butter in water (the butter was born in fresh water), allows you to have and maintain a butter always fresh, great to be eaten raw.

In addition, this "treatment" allows you to get a butter with features well above the norm not only with regard to the aroma and flavor, but also in terms of spreadability.

It is recommended to consume at room temperature, while for storage, keep in the refrigerator at +2 / +4 ° C

 

Organoleptic characteristics

Aspect and texture
light straw color in the summer when the cows eat grass, tending to white in winter when feeding with hay
Taste
very mild and pleasant flavor and aroma of cream
Serving suggestions
anchovies, Tuscan bread, delicate white wines, beer.

Technical characteristics

Milk
cream of cow's milk
Production method
artisanal
Paste
n.d.
Salting
n.d.
Ripening
n.d.
Production period
all over the year
Fats
82% MGSS
Weight
150 gr.
Dimensions
jars 150 gr., 12 pieces for boxes
Producers
Farmers in Cuneo area
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.