Pepe Saya: Cultured Salted Butter
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Rich in taste with a buttery aroma and made from fresh cream that has been fermented and soured, creating crème fraîche, which is then churned and hand-packed into the unique round pat.
Cultured Butter: The Lactobacillus culture added to the fresh cream, converts lactose into lactic acid, which produces additional aroma compounds (like diacetyl), which causes the extremely buttery scent and flavour that uncultured butter does not normally possess.
Pepe Saya Buttery: started in 2010, with the dream of making a beautiful tasting Australian cultured butter and creating a shift towards using local butter. They source some of the best Australian cream and are passionate about building direct relationships with their farmers. Their butter is batch churned from single origin cream, creating a natural and less processed product.