Vologda butter

Vologda Butter is a traditional Russian butter that originated in the Vologda Oblast region of Russia. It is renowned for its unique taste and high quality, which is attributed to the specific production process and the quality of the milk used.

History

Vologda butter was first produced in the late 19th century by a local dairy farmer named Nikolay Vasilyevich Vereshchagin. Vereshchagin developed a unique method of butter production that involved a special process of pasteurization and churning, which gave the butter its distinctive taste and texture. The butter quickly gained popularity and by the early 20th century, it was being exported to various countries around the world.

Production

The production of Vologda butter involves a specific process that distinguishes it from other types of butter. The milk used in the production is sourced from cows that graze on the lush pastures of the Vologda region. The milk is then pasteurized at a specific temperature and churned to create a creamy, smooth butter. The butter is then aged for a certain period of time, which enhances its flavor.

Characteristics

Vologda butter is known for its distinctive taste, which is described as being slightly sweet and nutty. It has a creamy texture and a rich, golden color. The butter is also high in fat content, typically around 82%, which contributes to its rich taste and smooth texture.

Recognition

In 2010, Vologda butter was granted Protected Geographical Indication (PGI) status by the European Union. This means that only butter produced in the Vologda region using the traditional method can be called Vologda butter.

See also

• List of Russian dishes
• Russian cuisine
• List of butters

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