Butter is a product that has been obtained for over millenniums from the whipping of cream. The cream of milk can be obtained by direct churning or by naturally rising to the surface while the whey cream is obtained from the churning of the whey.
Naturally the freshness of the creams utilised is fundamental. The shorter the time between production and processing of the cream, less treatments will be necessary, hence improving the quality of the butter.
Pasteurization and maturation are critical for the organoleptic qualities of butter. The eventual addition of milk enzymes helps to further finalise the taste and aroma.
Our products’ nutritional values: Burro Latteria Soresina