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The block of butter comes from the selection of the best milk and 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.
Storage:
- At -18°C. After thawn, keep at +1°/+6°C.
- Best if consumed within 15 days after opening.
Register now to see the price
Register now to see the price
Register now to see the price
