Beppino Occelli butter is made with sweet centrifuged cream skimmed from strictly Italian milk . With the centrifuge, butter is produced directly from fresh milk: first the milk is subjected to some filtration processes, then to centrifugation at low temperatures and at a very high centrifuge speed, which allows the fat to separate from the skimmed milk. Unlike the surfacing process, with the centrifuge you get a "sweet" milk cream, that is, not acidic, as it is not affected by fermentation. The processing of the blocks performed by hand with wooden molds, makes the Butter not only good to eat but also beautiful to look at.