FROM PEPE SAYA:
The difference in our butter in the process we go through to make it. The butter is beurre de baratte (butter of the churn)- it is batch churned from single origin cream, creating a natural and less processed product.
When the cream arrives from the farms to the creamery in Caringbah we heat up the cream and inoculate it with a lactobacillus culture. We then let the cream culture, allowing for a full buttery taste and slight tang to develop, creating the unique flavour of the cultured butter- this is our crème fraiche. The crème fraiche is then churned, which produces our buttermilk and of course the butter. Finally, the butter is kneaded and placed into hand pressed moulds, wrapped and labelled.
