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Burro Soresina Butter
Made from the Production of Grand Padano Cheese Since the dawn of time, man has made butter by shaking milk cream. Milk cream can be made out through direct centrifugation or natural surfacing, while whey cream is produced from centrifugated whey. Cream freshness is of course essential. The shorter the time from production to processing, the less the required processes. Hence, the better the final product. Pasteurization and ripening are critical for the organoleptic qualities of butter. Also, adding milk enzymes may help further finalizing its aroma and flavour.
