Pepe Saya - Cultured Butter 200g
**Please note that this chilled item is only available for PICK-UP. If you include it in your cart, you will receive a "Shipping not available" message when you attempt to enter a delivery address. Thank you for your understanding!**
Pure Australian cream is first inoculated with lactobacillus culture, and then left to ferment for 24 hours. This transforms the cream into crème fraiche (soured cream) which is then aged for 1 month, allowing it to slowly develop a rich complex flavour. This is then churned, lightly salted, kneaded and pressed into moulds by hand.
Though antithetical to the fast-paced world we live in, the time that Pepe Saya take to develop the flavours in their butter sets this product well and truly above it's competition. You haven't tried butter until you've had the butter with a face on it.