As soon as it arrives in the factory, the milk is immediately skimmed. The pasteurized cream is brought to biological and physical maturation during an approximate 15 hour period.

Temperatures adjustments and lactic fermentation choices enhance all the qualities of the fat, its unction, its delicate flavors and its subtle taste of hazelnut.

The beating of creams happens in a traditional churn made of inoxidable metal during about 2 hours. From this slow fabrication, the vigorously shaken cream becomes grains of butter. Cleansing the grains with pure water eliminates the buttermilk. They are then mixed to obtain a homogenous texture.

Recognized by professionals

The butter obtained through this process gains an upscale quality appreciated by customers and recognized by professionals: master cheese makers, gourmet delis, pastry shops, and well known restaurant owners.