Vologda butter

It gets its flavor from its particular manufacturing process, which involves an exact set of temperatures and fat content; as well as due to the vegetation and breed of cows found in Vologda.

He was inspired by tasting "Norman butter", from the Normandy region of France, at the 1867 Paris Exposition.

[1] After several years of producing the butter, Vereshchagin took his product to the 1878 Paris Exposition, where it won a gold medal.

In 1917, after the Russian Revolution, the factory was taken over by the state, and production decreased.

[2] In 2010, after years of rampant counterfeiting, the Russian government declared that only butter created in the Vologda region would be allowed to be labelled as Vologda butter, creating Russia's first-ever protected designation of origin.