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Russian Butter
with a history

The butter with a subtle nutty hint which the whole world knew initially as ‘from Saint-Petersburg’ and then ‘from Paris’ was first produced by Nikolai Vereshchagin at his creamery in Fominskoye Village of Vologda Governorate in 1872. He was the first in the world to start manufacturing butter from pasteurized cream heated to 80-85°C, which was an eye-opener for butter manufacturers all over the world.

Thanks to the high quality of Russian butter, by the middle of the 19th century a tradition of serving butter for breakfast, lunch and evening tea had been established, as it already had been in Europe By 1906 butter exports to Europe had reached 50 tons per year. Butter became the main export of the Russian Empire.

Delicious. Subtle. Authentic.

We have meticulously maintained the whole production cycle as originally introduced by Nikolai Vereshchagin’s technologies , so Maslo-Maslo possesses an inimitable sweet cream taste with a subtle nutty hint.

Handy and environmentally
friendly packaging

Maslo-Maslo is packed into a special container made of firm cardboard which protects it from light and from rapid change of temperature. The butter inside is wrapped in parchment; thanks to this material the butter doesn’t taste bitter, become yellow or absorb differentflavors.

Choice of milk

We use only high quality and approved premium milk meeting and exceeding GOST (the state standard) requirements.

Separation and cream whipping

A centrifuge separates cream with 60–80% fat content from milk. Then the cream isstandardized, heated and intensely mixed, breaking the fat emulsion. Afterwards the cream is cooled and whipped (processed).

Butter packaging

Butter leaves the separator in the form of a hot fluid which is dispensed into containers and quickly cooled.

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Strict adherence to the production technology of traditional Russian butter.

Sweet creamy butter with a subtle nutty flavor.

Quality
milk

We use only approved
premium milk.

European
equipment.

From trusted
manufacturers.

Box - oiler.

Preservation of the beneficial
properties of the butter.

What is butter made of?

Classic butter shouldn’t contain anything but cream.

Why is butter fat 72.5%?

Butter with 72.5% fat content is classified as ‘peasant’ butter because its taste is reminiscent of village butter, having a less strong flavor. It is with exactly this fat percentage that the authentic butter used to be made in villages.

Is butter good for children?

Children need butter because it contains many nutrients, including vitamins D and K, fatty acids.

How should butter be preserved?

We recommend keeping butter in the parchment and in the special handy cardboard container which protects it from the flavors of other products.

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Product Catalog

You can download the current version of our
catalog in PDF format using the special button below

Download catalog

English

PDF-file, 10.1 Mb

Русский

PDF-file, 4.0 Mb

日本語

PDF-file, 28.4 Mb

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Maslo-Maslo

Russian Butter
with a history

Delicious. Subtle. Authentic.

Handy and environmentally
friendly packaging