Butter has a really antique origin that goes back to 1.500 years B. C., in India. Still nowadays butter is obtained from the best milk or whey cream. Of course the freshness of this simple ingredient is essential: the less is the time between the cream production and its processing, the less are the required treatments and the better will be the obtained butter. Then the pasteurization and ripening help to refine the organoleptic qualities of the product. Not only the freshness, but also the cream pasteurization, its multiple washing and the lactic ferments addition are “ingredients” that make the recipe of Soresina unique. Thanks to the daily milk collection, Latteria Soresina is able to apply this technique with method and knowledge, in order to offer always good products. The block of butter comes from the selection of the best milk and whey cream, today also in free-lactose version. The “gourmet” variation, conceived for the bakery, combines a rich taste with a good making performance. The butter that is packed in the yellow tin is the most known and appreciated by customers, gastronomes and chefs: it has a unique delicacy and aroma and a clean taste, features that come from the usage of selected lactic ferments and from the best fresh cream, now available in three formats: 500, 250 and 100 g. The last-born in the butter family is the Gran Soresina butter, made with fresh cream by the homonymous dairy farms, and presented in new formats of 100 g, 200 g and 400 g.