Step 2 : Creaming

“Creaming”

After collecting the milk, it is creamed and the cream is? pasteurized.  Then, it is left to mature slowly for two days to thicken and develop its aromatic complexity, that can be found in the butter.  For example in the spring, the aromas are very floral.  In the summer, they are more like caramel, and in the fall, more like toast.