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Butter: small guide to quality
The characteristics of a quality butter:
. colour: colour is not especially important in assessing the qualiy of butter, as this depends on what the cow has eaten, and this varies at different times of the year. Usually it is whiter in winter and slightly yellower in summer.
. Appearance: it must be shiny and be compact and homogenous. It must not contain excessive amounts of water which leads to the formation of water droplets when cutting.
. Taste: slight and delicate, it must have echoes of cream. It must not be too tasty and strong: butter is a condiment or an ingredient, it helps to improve the final dish it must not overwhelm the other ingredients with its taste.
. Smell: pleasant and slight, as for the taste it must echo the delicacy of cream and not be as decisive as cheese.
- Recommended use: butter is used at length in the kitchen, both cold and warm, in savoury and sweet dishes. It is important as a base for soffritto used for risotto or sauces (hot in savoury), to cream and make creamy semi-liquid preparations, added in flakes (cold in savoury), for soft spongy cakes, added to mixtures when melted, but not at high temperatures, rather melt in bain-marie (warm in desserts), or in tasty croissants, to obtain crumbly shortbread for tarts being careful not to work too long as this would cause the pastry to flake (cold in desserts).
- Storage: it must be stored in a cool place, at approximately 5-6°C, possibly sealed, and can last for up to 4 weeks. Take care not to expose too long to air in order to avoid it turning sour or absorbing unpleasant smells.
ADVANTAGES OF VIRGILIO BUTTER - Butter, like all other Virgilio products, is produced using only Italian milk. The exclusively national origin of the raw material is also guaranteed by CSQA, an external organisation specialising in the certification of foods that are in compliance with regulations. It is important to know the origin of the milk: Virgilio milk comes only from the Paduan Plane (Pianura Padana), the same territory that boasts the best Italian DOP cheese. Virgilio milk owes its quality to carefully selected cows, lovingly looked after and thoroughly checked.
Virgilio butter is completely natural and genuine and can be accepted as a important product/ingredient in a pleasurable problem-free gastronomy.
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