Pepe Saya cultured butter Salted


Pepe Saya’s Australian Cultured Butter is made from Country Valley milk from Picton near Sydney, filtered water and a dash of Australian salt.

Pasteurised cream is turned into Creme Fraiche by inoculating with a lactic culture and fermenting for 20 hours. The cultures eat the sugars and carbohydrates in the cream and turn it into lactic acid which adds flavour to the butter and adds probiotics. Then it’s aged for a further three weeks before it’s churned into butter, washed and hand kneaded into pats.

Related products

View all
Goldstreet Dairy Jersey Cheese
Goldstreet Dairy Clouds Fromage Blanc
Sold Out
Burraduc Buffalo farmhouse Mozzarella: 2 balls 210 gm
Burraduc Buffalo farmhouse Dolce Nina (fresh buffalo curd)
Left Continue shopping
Your Order

You have no items in your cart