Description
The Mantequilla de Soria PDO butter is made from Frisona or Brown Alpine cows' milk or cross breeds of the two. The butter is whipped, salted or unsalted.
Production Area
The production area of Mantequilla de Soria PDO butter is located in the province of Soria in the Autonomous Community of Castilla y León.
Production Method
For the production of unsalted butter, the milk is heated, centrifuged and then skimmed and sterilised. The resulting cream is pasteurised and cooled and aged by fermenting for 12 to 15 hours at a temperature of 12 to 15°C. The cream is cooled and then churned for two to three hours. After the butter grains have been drained from the buttermilk and rinsed, they are pressed and kneaded into blocks. Salted butter is made in the same way but with the addition of salt and syrup of saccharin and water is added to the whipped butter. Lastly, the whipped butter has a surface decoration applied.
Appearance and Flavour
The Natural (natural) version of Mantequilla de Soria PDO butter is between ivory and straw yellow in colour, with very little acidity, it has the aroma of fresh cream and dissolves moderately quickly in the mouth. The Salada (salted) version is ivory in colour has a slightly granular appearance and the flavour and aroma of a slightly more mature cream. It is very salty and dissolves moderately quickly in the mouth. The Dulce (sweet) butter is ivory in colour apart from the decoration which is orange or pink; it has a whipped appearance, a very sweet and lightly acid taste, the aroma of cream and dissolves quickly or moderately quickly in the mouth.
History
The production of Mantequilla de Soria PDO butter in this area is deeply rooted. There are numerous references to it in historical documents; in fact, since the 19th century butter production and its importance are mentioned in many manuscripts.
Gastronomy
The Mantequilla de Soria PDO is a very delicate food product, susceptible to heat and subject to oxidation. It is, therefore, recommended to keep the product refrigerated in its original packaging. If frozen it can be maintained intact for two months. It is highly digestible but has elevated fat content, so it is very high in calories and should be consumed in moderation. For easier use it should be left to soften at room temperature before eating. The product is very versatile and is used in numerous culinary preparations and in pastry making, even if it is mainly spread on bread for breakfast. It is not particularly suitable for cooking as when heated to high temperatures it looses a lot of its organoleptic characteristics. Mantequilla de Soria PDO butter can be used on pasta or in meat dishes. The varieties available of this butter make it particularly versatile.
Marketing
The product is sold as Mantequilla de Soria PDO in the versions: Mantequilla de Soria Natural, Mantequilla de Soria Dulce (sweet) and Mantequilla de Soria Salada (salted). It is wrapped in a way that protects it from the light, from oxidation and from absorbing odours, which would alter its organoleptic characteristics. Mantequilla de Soria Dulce is decorated on the surface with a sweet butter treated with authorized colourings; the decoration must be no more than 15% of the pack.
Distinctive Features
The high quality of milk used for the production of the Mantequilla de Soria PDO is due to the special alimentation of the cows which graze in high altitude meadows and, therefore, in harsh climatic conditions.
