New
The product
Burro Trentino 250 g
Butter produced with cream coming from the production of Parmigiano Reggiano
Code:
2049
Country of origin:
Italy - Trentino Alto Adige
Weight:
250g
Minimum order:
1 piece. Available also the 1 kg format (code 2052)
| Description | Pasteurized cream |
|---|---|
| Appearance | The color is white |
| Taste | The taste is sweet and creamy, with the characteristic flavour of the cream |
| Curiosity | Raw butter is easily digestible and has the advantage of retaining all its vitamin content. It is an ideal condiment for cooked dishes, as long as its biological values are not compromised by melting or prolonged cooking |
| Our selection | This butter is made with cream skimmed from the production of Trentingrana, which involves the cheesemaking process using milk from two milkings: the evening milking, which is left to rest allowing the cream to rise, and the morning milking |
| Suggestions | Perfect for use in cooking |
| Weight | 250g |
|---|---|
| Packaging | Compostable paper |
The producer
Trentingrana - Caseificio di Rumo (TN) - Trentino Alto Adige
Why we chose them
The "Caseificio di Rumo" is an historical reality for Trentino's Cheese Group because here began producing Trentingrana. Trentingrana is a grana
cheese produced since 1926, when Mr. Marchesi marrying a girl from Mantua, he learned the art of cheese-maker in the city of Mirandola. He took
control of the secrets of the trade, he bought the milk of dairy Cloz and turned it into a cheese that is first distributed in the province of Trento. But it
is in the Rumo Dairy Farm, a cooperative founded in 1954, that the production of Trentingrana actually started. Today the Dairy Rumo has 77
members. Most of these companies, that are members of the cooperative, are small farms family run, located at an altitude between 1000 and 1600
meters, which have small farms, from 3 to 25 cows. The 9,000 Trentingrana forms produced every year in Rumo are recognizable not only for the
marking with the TN319 toll that identifies the cheese factory, but also for the organoleptic characteristics of the cheese
From the same producer
