Butter
Some ingredients need no introduction. Caseificio Valcolatte Butter is one of them: soft, fragrant and able to transform even the simplest recipes into something special.
Perfect for cooking, creaming, baking or spreading on a still-warm slice of bread.
Small gesture, big result.
Sizes
for every occasion
Whether you are cooking a special recipe or preparing a quick but tasty dish, there is always a Valcolatte product for you, in the format you prefer.
INGREDIENTS
Cow's MILK cream.
Milk origin: Italy.
STORAGE CONDITIONS
Store between +1°C and +6°C.
NUTRITIONAL VALUES FOR 100g
INGREDIENTS
Cow's MILK cream.
Milk origin: -
STORAGE CONDITIONS
Store between +1° and +6°C.
NUTRITIONAL VALUES FOR 100g
Curious
to know more?
If you have doubts, questions or curiosities, you are in the right place to find all the answers.
Butter is obtained by processing the cream that rises from milk. Through churning or centrifugation, the fatty part separates from the liquid component, giving rise to butter. The result is a rich, soft ingredient that stars in many traditional recipes.
Traditional butter contains water, milk fats and proteins. Clarified butter has the water and proteins removed, making it more suitable for high temperatures. Ghee is a type of clarified butter cooked for longer, with a more intense and aromatic flavour.
Traditional butter may naturally contain small amounts of lactose. The presence varies depending on the product and processing method, so for specific needs it is always advisable to check the label.
Butter biscuits are made with a few simple ingredients: butter, flour, sugar and often eggs or flavourings such as vanilla and lemon zest. The dough is worked until smooth, the biscuits are shaped and baked until golden. The result? Crumbly, fragrant and be careful, you won’t be able to stop at just one.