Cultured butter
Approx. 250 g. This is how butter was made here: the cream is left to ripen with cultures before churning, which is where the acidity and the aroma come from. With flaked salt or unsalted.
Making it again is also a way of supporting the farms that take their herds up to the high pastures, because that grass is the only source of the milk we work with.
A marked lactic aroma and the acidity of the ripened cream. Firm to cut and melting in the mouth.
Toasted bread and flaked salt. In the kitchen, to finish vegetables, fish and sauces.
Before butter was made in factories, the cream was left to ripen with its own cultures for a day or more before it was churned. That wait is what gives this butter its acidity and its smell. The method had fallen out of use in these valleys, and bringing it back is part of why Bresneda exists. It is made in pieces of approx. 250 g, with flaked salt or without.
- Category
- Butter
- Format
- Piece of approx. 250 g, with or without flaked salt
- Milk
- Cow's cream, ripened with cultures
- Maturing
- No further maturing