Australian Cultured Butter Churned by Pepe Saya

The process of making Cultured Butter begins when the cream is separated from pasteurised cow's milk. Lactic culture (friendly bacteria) is then inoculated into the cream and allowed to ferment and sour. The culture converts milk sugar into lactic acid. The fermention process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavoured and more 'buttery' tasting product. The soured cream is ripened to allow maximum flavour and aroma to develop. The sour cream is then churned until the butter appears; the butter is kneaded and worked to remove the water and achieve the desired consistency.

Cultured Butter Deli Slice

2kg round block of Australian cultured butter is a perfect accompaniment to your cheese display, offering your customers the choice to purchase butter by the gram or kilo. Available in both salted or unsalted varieties.

Cultured Butter Service

There is nothing better than the taste of cultured butter with fresh bread. Your diners will love the taste of this butter. Shaped in a rectangular block, perfect for butter service and ready for slicing to your desired size. Available in a 200gm unit, in either salted or unsalted varieties.

Cultured Butter Retail Ready

Position Australian Cultured Butter along side European and imported butter on your shelf. Retail ready with barcode, nutritional panel and all legal requirements. Available in a 225gm retail ready unit in either salted or unsalted varieties.

Cultured Butter by Pepe Saya Specifications

made from 100% Australian cream
100 day shelf life
100% natural product
Buttery taste and aroma
Low moisture content which produces flakier pastries
Butter is wrapped in food grade parchment paper with adhesive label on both sides
Higher burn point

Cultured Butter by Pepe Saya Ingredients

Nutrition Information and Ingredients for unsalted butter: cream (from pasturised Cows milk), culture. Minimum fat content: 82%

*Salted with Murray River pink Salt Flakes.

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