Pepe Saya brings culture to Australian Butter

Cultured butter producer Pepe Saya has had a surge of interest in the past six months with acclaimed restaurants including Sepia, Rockpool Bar and Grill, Black by Ezard and Bells at Killcare all serving or cooking with the product.

Pepe Saya Owner, Pierre Issa, says for decades Australian butter has languished but now a renaissance towards fresh, high quality products is taking place both within the hospitality industry and on shop shelves.

“Pepe Saya unsalted and salted butter is just as accessible to hatted chefs as it is to home cooks because what we stock in stores around Australia is exactly what we supply to Neil Perry or Stefano Manfredi,” Pierre said.

Pierre started making cultured butter just 18 months ago in a small factory in St Peters. They have since moved to a larger location in Tempe, a space they are sharing with sister company Homemade Fine Foods – which specialises in dairy desserts, a dairy mecca if you like.

“Everything we make is handmade and we treat the raw goods with respect, the product is kept as raw as possible and the butter is not homogenised or frozen so it has a unique texture,” Pierre said.

The single-origin cream is direct from farms in New South Wales and Victoria that have only grass-fed herds. Pierre is also excited to announce that he has started sourcing some deliciously rich 100% Jersey cream as well to further improve the butter. The cream is soured with a lactic culture for two weeks before being churned to become cultured butter, and Murray River pink salt flakes are added for the salted range. The butter is then hand-moulded into rounds and restaurant rectangle blocks, then wrapped in parchment and foil.

What is cultured butter?

• Cream is soured using lactic culture, which produces sour cream and butter milk 
• The soured cream is matured for two weeks to create maximum flavour and aroma 
• The acidity level of the butter stops it from oxidising and turning rancid 
• It has a high burn point, so perfect for cooking with 
• Low moisture level – making it perfect for pastry 

In 2012, butter fans can have a go at making their own cultured butter with Pierre and his team at Pepe Saya. Sessions will be held on the third Saturday of every month for $80 per person, from January to November 2012, with the first session starting on 21 January.

Named after Owner Pierre Issa’s childhood nickname ‘Pepe’, Pepe Saya production is as personal as the brand name, as it’s all handmade. Established in 2010, Pepe Saya is a product of the driving passion of Pierre to create Australia’s best unsalted and salted cultured butter to rival that of its French counterparts.

Pepe Saya unsalted and salted 225g pats and 2kg rounds are available nationally at gourmet delis around the country.

The restaurant range, available direct from Pepe Saya, includes 25g round single serves and 200g bars ready to slice.

To contact Pepe Saya please go to the listing Australian Cultured Butter by Pepe Saya