Butter
Butter, which was highly perishable in the past for its preservation difficulties, is a dairy produce (whose main ingredient is the milk fat). Its processing consists of the separation of the cream - the finest one called "surfacing" and the less aromatic one called "whey" - with a process called skimming. The processing of the cream gives origin to sweet or sour butter; the latter is subject to a seasoning process which can be natural or produced with the introduction of milk enzymes. Both sweet and sour creams subsequently undergo butter-making with particular instruments called churns (traditionally wooden churns called "bùrel"); churning consists of an intense beating which it can be made by hand or carried out with piston churns, and it leads to the formation of butter granules separating from milk and mixed into a homogeneous mass which will be subsequently decorated with wooden moulds (reproducing flowers, animals, or symbols of the summer pastures) and finally packaged.
