{"id":57285,"date":"2018-09-13T19:14:26","date_gmt":"2018-09-13T18:14:26","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/uncategorized\/burro-di-malga-artigianale\/"},"modified":"2026-10-06T16:45:00","modified_gmt":"2026-10-06T14:45:00","slug":"artisan-mountain-butter","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/en\/shop\/fresh-cheeses\/artisan-mountain-butter\/","title":{"rendered":"Artisanal mountain butter 0.5 Kg"},"content":{"rendered":"\n
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Our alpine butter is naturally produced<\/strong> in the valleys of Bagolino and Valtrompia using the cream that rises<\/strong> from the milk milked in the alpine pastures from brown alpine cows.<\/h3>\n<\/div>\n\n\n\n
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The burro di malga<\/strong>, unlike aged or fresh malga cheeses, has a short shelf life of about 20 days<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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How is the artisanal raw butter selected by bbuono produced<\/h3>\n\n\n\n
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The making of mountain butter lies in using naturally skimmed cream<\/strong>: the cream that naturally rises from the milk. <\/p>\n\n\n\n

The evening milk is left to rest for at least 12 hours<\/strong> in large vats and overnight the fat fraction rises to the surface<\/strong>, forming a layer of cream that floats on top of the milk. <\/p>\n\n\n\n

After twelve hours, the cream is removed by hand with a tool called a “spannarola” (skimming the milk). Then it’s put into the churn (a wooden container<\/strong> with a cylindrical or conical trunk shape) and churned until butter forms.<\/p>\n<\/div>\n\n\n\n

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The “Zangola” which functions to churn the cream and facilitate the butter-making process<\/strong>, meaning the aggregation of fat and the separation from the liquid containing it (technically known as buttermilk).<\/p>\n\n\n\n

Unlike the butters you find in supermarkets, the quality of the fat component always has a higher proportion of unsaturated fatty acids (Omega 3 and Omega 6).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The secret to making alpine butter lies in the craftsmanship of the product and the quality of the raw material: the milk!<\/h3>\n\n\n\n

The alpine butter we’ve selected comes only from cows in high-altitude pastures<\/strong> with a healthy and natural diet. In winter, the cows return to the barn and eat 100% local hay collected during the summer.<\/p>\n\n\n

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A completely handcrafted process<\/h3>\n\n\n\n

Once the churning process is finished, it’s then washed by hand with cold spring water and kneaded by hand <\/strong>to help remove the buttermilk, eliminate any remaining impurities, and make it as homogeneous as possible.<\/p>\n\n\n\n

The last step is to put the dough into wooden molds<\/strong> (usually ranging from 0.5 Kg to 1 Kg) where the butter will take on the classic block shape with varying dimensions.<\/p>\n\n\n\n

Its soft texture makes it perfect for spreading and gives you all the authentic taste of traditional butter<\/strong>, with floral notes and hints of mountain herbs<\/strong>. It’s delicious simply spread on bread for a traditional and nutritious snack or used as a great base for desserts and recipes.<\/p>\n<\/div>\n\n\n\n

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