Burro Nobile, Premium Italian Butter

In the heart of Emilia-Romagna, the same milk that becomes the King of Cheeses also gives birth to something equally remarkable: Burro Nobile. The fresh cream rises naturally to the surface of the milk in the cheese factories of Parma and Reggio Emilia, skimmed off before the milk is transformed into Parmigiano Reggiano, and collected by the LattEmilia cooperative.

What makes this butter different from any other starts in the fields. The cows that produce this milk graze on Prato Stabile, Permanent Meadows that have not been ploughed or reseeded for decades, sometimes up to 100 years. No pesticides. No chemical fertilisation. Only mowing, irrigation, and organic manure. The result is an ecosystem of extraordinary biodiversity: wild grasses, clover, dandelion, alfalfa, each changing naturally with the season. This diversity feeds into the milk, and from the cream into the butter.

In 2011–12 the University of Bologna analysed milk from LattEmilia farms across two diet groups: cows on a traditional diet, and cows fed fresh grass supplemented with extruded flaxseed. Forty-one fatty acids were identified and quantitatively measured. The flaxseed-fed group showed a significant increase in CLA, especially during the spring green-feeding transition, alongside a measurable reduction in methane emissions. The chemistry confirmed what the farmers already knew: what the cow eats, you taste.

Fresh cream skimmed from milk destined for Parmigiano Reggiano production, exclusively from the provinces of Parma and Reggio Emilia. The cream is collected by LattEmilia, an agricultural cooperative whose member farmers follow a strict protocol regarding animal nutrition and welfare, supply-chain traceability, and environmental sustainability.

During processing, as the cream matures, a lactase enzyme is introduced which breaks down the lactose to below 0.1%. Lactase is a naturally occurring enzyme, not a chemical additive. The result is butter that is genuinely lactose-free, suitable for lactose-intolerant consumers, without any compromise to flavour or texture.

Production itself is craft at industrial precision. Incoming cream is verified by chemical analysis on entry, then concentrated to 40% fat. It rests in a maturing tank for at least 20 hours with select lactic enzymes. Churning happens in continuous churns with simultaneous water cooling down to 1 °C, capturing the freshness of the cream and locking in the flavour developed in the meadow. Every phase is closed-circuit.

Manufactured by Montanari & Gruzza, who have been producing butter and dairy products since 1950 under the founding motto “In milk we trust.” The wrapper is 100% compostable.

A natural golden-yellow colour from carotenoids, not from additives. 83% butterfat. The texture is smooth, yielding, and clean on the palate. The flavour is rich and full, with a sweetness and complexity that reflects the biodiversity of the Permanent Meadow: you can taste the difference between butter made from grass-fed, wild-pasture milk and anything industrial.

Naturally rich in vitamin A from carotenoids, plus vitamin D and vitamin E (a natural antioxidant); the short-chain fatty acid profile makes it noticeably easy on digestion.

Use it wherever butter matters: on warm bread, in risotto, for finishing pasta, in baking, or melted over grilled vegetables. Makes an exceptional compound butter with herbs or truffle.

A Prato Stabile (Permanent Meadow) is a meadow that has not been ploughed or cleared for a very long time, sometimes up to 100 years. No pesticides, no chemical weed control. Only mowing, irrigation, and organic fertilisation with manure. The result is an ecosystem rich in plant and animal biodiversity that gives the milk, and therefore the butter, its distinctive character.

Yes. During processing, a lactase enzyme is added as the cream matures, which splits the lactose to below 0.1%. This is not a chemical additive, lactase is a naturally occurring enzyme. The result is genuine lactose-free butter suitable for lactose-intolerant consumers.

Direct. Parmigiano Reggiano is traditionally made from a blend of skimmed evening milk and whole morning milk. The cream that rises to the surface of the evening milk is skimmed off before cheesemaking begins. Burro Nobile is made from this cream. The same herds, the same meadows, the same terroir.

Cream arrives from the cheese factories and is checked by chemical analysis on entry, then concentrated to 40% fat. It rests in a maturing tank for at least 20 hours with select milk enzymes. Churning then happens in continuous churns, beaten quickly while being cooled with water down to 1 °C. Every phase is closed-circuit. The result is butter that captures the freshness of the cream and the flavour the cows built in the meadow.

In 2011–12 the University of Bologna analysed milk from LattEmilia farms across two diet groups, one traditional, one supplemented with extruded flaxseed and fresh grass. Forty-one fatty acids were identified and quantitatively measured. The flaxseed-fed group showed a significant increase in CLA (conjugated linoleic acid), especially during the spring green-feeding transition. It was the chemistry behind what the farmers already knew: what the cow eats, you taste.

Vitamin A (from the carotenoids that give the butter its golden colour), vitamin D, and vitamin E, the last a natural antioxidant. Trace amounts of selenium and calcium are also present. Combined with a short-chain fatty acid profile, the butter is noticeably easy to digest.

Refrigerate at 2–4°C. Shelf life: 150 days from production. Once opened, wrap tightly and keep refrigerated. Can be frozen for longer storage.

Shipped chilled with ice packs. Free standard delivery on orders over £100. Express next-day delivery available at checkout. We do not accept returns on food products.