Classic cultured Alpine pasture butter

Sepp’s Butter enriches the Mila range with a classic cultured butter made the way it has been for centuries on South Tyrol’s Almen, or seasonal alpine dairies.

Today a specialised product, butter made from ripened cream was the norm in bygone days. Through pasteurization and improved cooling techniques, the hygienic conditions in which milk and dairy products are stored and processed have changed dramatically. Originally, the purpose of non-milk dairy products was always to transform milk, which is highly perishable, into a different form – one with a longer shelf life. Back when there were no centrifuges available on seasonal alpine dairies and mountain farms, cheesemakers would let the milk and cream separate in gäpsen. The cream marked for butter production would sour in the warmer seasons while it was being stored; this ripening was never detrimental to the quality and edibility of the butter.

Today, the production of cultured butter is not an arbitrary process. To make Sepp’s Butter, Mila adds specific lactic acid bacteria under controlled conditions to fresh cream made with mountain-fresh farmers’ milk from South Tyrol. The result is genuine Alpine farm butter with an intense taste. Its savoury, tangy aroma suits it perfectly to baking and flavouring hearty dishes, in addition to conventional consumption.