Parmareggio, the most popular brand of Parmigiano Reggiano, also offers a butter made from the creams of Emilian dairies. A butter from outcropping cream, obtained by processing Parmesan cheese. The color is very clear, almost niveous; the taste and flavor profile are delicate, clean and correct, with classic fresh and warming lactic notes, dry vegetal and fruity hints of toasted hazelnut, just a sour tinge at the end. Ideal for seasoning pasta dishes and preparing tasty hot recipes, but also to be enjoyed on its own spread on bread for a richly flavored breakfast.
