Fats (butter, margarine, oils)
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Among the products officially recognized there are different types of butter, a product whose origin is lost in the mists of time: the local beuro, butter outcrop obtained through the processing of the cream made from milk from cows bred Val d'Aosta, the local beuro de Brossa, obtained precisely by Brossa and the butter centrifuged serum, obtained by centrifugation of the remaining whey from the working of cow's milk cheeses and the local beuro percolated, always butter obtained from cow's milk-bred Val d'Aosta and time of the heat source.
Photo by: Contatto Febe - Milano
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