Lombary, Italy

Pure Cow’s milk

This butter’s ‘secret’ lies in the acidification of the cream (obtained by churning the milk) through the micro-organisms naturally available in the cream. This produces a butter of a much higher quality than average, not only for its aroma and flavour but also with regard to its ‘spreadability’.

It is not as salted as the French varieties we stock, so it is perfect for using when cooking seafood such as scallops or where finesse is needed when adding richness to a dish.