The product

Butter La Giuncà

Artisan butter obtained with pasteurized cream
Code:
2080
Country of origin: **
Italy - Piedmont
Weight:
250 g
Minimum order:
1 piece
More Information
Description Pasteurized surfacing cream
Appearance Straw yellow in color
Taste Sweet and fragrant with notes of toasted fruit and herbs
Curiosity La Giuncà butter won the first prize as a best butter in the ranking Gambero Rosso's butter; it is available in a limited quantity
More Information
Ingredients CREAM
Allergens in ingredients Milk and products thereof
Weight 250 g
Packaging Wrapped in paper
Storage Conditions (packaged products) Keep refrigerated between +4°and +6° C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 3093 kJ / 752 kcal
Fat: 83 g
of which saturates: 58 g
Carbohydrate: 0,7 g
of which sugars: 0,7 g
Protein: 0,6 g
Salt: 0,02 g
Typical value per 100 g
The producer

La Giuncà - Fobello (VC) - Piedmont

Why we chose them
We are in Alta Valsesia, in Vercelli area, where La Giuncà makes curious forms of cheese from the milk of nearby valley. The passion for the raw milk has remained the same as in the past, as are the natural cellars scattered under the houses of the town and full of a truly fragrant and dense flora. Bruno, that learned the job from his father, is the master cheesemaker of La Giuncà while Gianluca is the affineur. The creativity of Bruno and Gianluca is based on the dairy tradition of the territory, it is bound especially at the Tome of local shepherds. That's why their cheeses have complex hues of colour and flavour, real masterpieces that we want to present to you. Without forgetting their butter, made in a corner of their dairy with an amazing view on the valley. Really a classy butter!
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.