Cultured Butter

Valserena, one of only four dairies in the Consorzio di Sola Bruna, has been producing Parmigiano Reggiano since 1879 making it the oldest Parmigiano dairy still in operation. Their butter comes from the same farm, the same Brown Swiss cows, the same obsessive approach to quality.

Valserena’s butter is cultured: cream fermented with live bacterial cultures before churning, the traditional European method. The fermentation builds depth: a rich, creamy texture with delicate grassy aromas, a smooth natural sweetness, and a subtle tangy complexity that separates a properly cultured butter from the standard sweet cream variety. Brown Swiss milk has its own distinct character, and you can taste it here.

At 83% butterfat, above the 80% US minimum, this performs above standard. Less water means better lamination in pastries, crisper baking results, and a more concentrated flavor whether you’re finishing a sauce or serving it alongside good bread. Two ingredients: pasteurized cream and lactic cultures. Nothing else.

It’s unsalted, in the Italian tradition, letting the natural sweetness and cultured complexity come through without interference.