Not all the butter is the same. Like any specialties, there are many factors that differentiate and characterize this production made from milk cream.
First, the quality and the type of milk used.
For the mountain butter La Giuncà is used raw milk produced from animals that live freely in the high mountain pastures and that, consequently, they eat flowers and wild herbs. This will definitely improve the nutritional characteristics and changes the color: being flowers and herbal essences rich in carotenoids, the butter will have a definite color, generally pale yellow. Continue reading