Our butter is born from the same process that has accompanied the production of Parmigiano Reggiano for centuries: natural cream skimming, without the use of mechanical centrifuges. It is a slower method, but one that yields a butter with a flavor rarely found elsewhere.
What is natural skimming
Skimming is the traditional method by which cream has always been separated from milk: the freshly milked milk is left to rest in large vats, without any mechanical intervention. Over the course of a few hours, the fatty part of the milk naturally rises to the surface due to the simple difference in density, forming a layer of cream that is then delicately collected by hand.
The most widespread method: a centrifuge quickly separates cream and milk in a few minutes, with higher yields.
The traditional method: the milk rests for hours, without mechanical force, letting physics do the work.
Natural skimming is the same process historically used to obtain the partially skimmed milk necessary for the production of Parmigiano Reggiano: the rising cream is removed, and the remaining milk continues on to the cheesemaking process.
The process, step by step
Freshly milked, it is left to rest without any mechanical intervention.
Over the course of a few hours, the fatty part rises to the surface due to a simple difference in density.
The layer of skimmed cream is delicately collected from the surface.
The collected cream is processed until it turns into butter, according to the traditional method.
"A slower process that cannot be accelerated by any machine — it is the same patience we put into the aging of Parmigiano."
Why the flavor is different
Cream obtained through natural skimming has a slightly different structure and composition compared to centrifuged cream: the result is a butter with a fuller, more aromatic flavor, with that slightly tangy note typical of raw cream butter made with the traditional method.
How to use it
Our skimmed cream butter is perfect raw, spread on warm bread, where its flavor is expressed at its best without interference. It is also excellent for finishing a risotto along with Parmigiano Reggiano, or as a base of melted butter on fresh tagliatelle — the same pairing you will find in our article featuring Parmigiano-based recipes.
In short
- Our butter comes from cream collected by natural skimming, not centrifugation
- A slow method that respects the natural separation time of the milk
- The result is a fuller and more aromatic flavor
- Perfect raw on warm bread or for finishing a risotto
Discover our skimmed cream butter.
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