Delicate and unique taste

With the centrifuge, butter is made directly from fresh milk: first, milk undergoes some filtering processes, then centrifugation at low temperatures and a very high centrifugal speed, which allows the fat matter to be separated from the low-fat milk.

In contrast to the surfacing process, the centrifuge produces a 'sweet' milk cream, i.e. not acidic, as it is not affected by fermentation.

The processing of the butter-blocks by hand using wooden moulds makes the butter not only good to eat but also beautiful to look at.