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	<title>Mantequilla de Soria (Soria butter) - Revision history</title>
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	<updated>2026-05-01T09:59:37Z</updated>
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		<title>Chef: Correct meta description tag or fix unbalanced bracket pairs</title>
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		<updated>2017-01-30T17:04:19Z</updated>

		<summary type="html">&lt;p&gt;Correct meta description tag or fix unbalanced bracket pairs&lt;/p&gt;
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== Mantequilla de Soria ==&lt;br /&gt;
[[Image:Mantequilla de Soria.jpg|thumb|right|300px|Mantequilla de Soria]] &lt;br /&gt;
This is Spain’s famous sweet [[butter]], although it is also available unsweetened.  It has [[Template:Denominación de Origen Protegida |DOP]] status and is produced in the Valle de Soria in Castilla-León.   The geographic area has an altitude and a pastures composition of characteristic flora, which contributes to the peculiarity of the [[milk]] which is then turned into [[butter]].&lt;br /&gt;
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It is made with the [[milk]] of the brown Friesian breed and cross Alpines coming from dairy farms within the production area. The [[Template:Denominación de Origen Protegida|DOP]] protects the three varieties of [[butter]], which are natural, fresh and salted.&lt;br /&gt;
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The first two are achieved after a process of skimming and pasteurisation. Having reached the desired acidity and cooled, it is beaten, the serum is removed and kneaded slowly to achieve the final texture required for the product. The [[butter]] is sweet due to syrup being mixed in with it.&lt;br /&gt;
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		<author><name>Chef</name></author>
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