Twice a week we collect all the heavy cream together and it’s time to make our butter.
We bring the heavy cream to room temperature and let it whip up for a couple of minutes until the butter and the buttermilk separate.
The Buttermilk is used for different desserts in the kitchen.
After that the butter is rinsed under cold water to get rid of any buttermilk residue.
Now the butter gets pressed to make sure that there are no water bubbles inside the final product.
To give our butter the tipical shape, we use a traditional wooden butter mould.
The final step is to freeze it at -18°C that assures our butter to stay fresh, to conserve all the vitamins and minerals and to kill any type of bacteria.
The taste of our butter is influenced by the food our cows eat every day.
That is why we only feed them the hay that grows around our hotel. Everything is a 100% natural and organic. And in summer they get to eat fresh grass and herbs on the pasture.
Our butter is a natural and local product that’s also why the color of our butter and buttermilk varies throughout the year.
