During the Venetian Republic, Venice’s best butter came from the Primiero meadows, between the Pale di San Martino peaks and the Lagorai mountains. The quality was exceptional, thanks to both the rich pastures and the careful processing of the milk. Then, as now, the evening milk was left to rest overnight so that the cream naturally rose to the surface. In the morning, it would be churned until the fat coagulated into small pieces of butter, suspended in buttermilk. Once the buttermilk had been drained off and the buttery mass washed with cold water, it would be worked further, to remove any liquid residue that could lead to mold or rancidity. The butter would then be packed into molds.
Season
The butter is made in mountain dairies in the summer, from June to September.
