Botiro di Primiero di Malga
Primiero Mountain Botiro
Venice's best butter came from the Primiero meadows, between the Pale di San Martino and the Lagorai, in the days of the Republic, on the strength of both the pasture and the handling of the milk.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Mountain pastures and dairies in the Canal San Bovo, Imèr, Mezzano, Sagron-Mis, Siror, Tonadico and Transacqua comuni, Trento province
How it is made
Then as now the evening milk stands overnight for the cream to rise. In the morning it is churned until the fat gathers in grains suspended in the buttermilk; the buttermilk is drained, the butter washed in cold water and worked again to drive out any liquid that would turn it mouldy or rancid, then moulded. Made at the mountain dairies from June to September.