Description
Pepe Saya Cultured Butter is the finest, richest tasting butter on the market. This distinctive taste is achieved by allowing its cream to be fermented and sour over a two-week period before being churned.
The culture converts lactose into lactic acid producing additional aroma compounds (such as diacetyl) which causes the extremely buttery scent and flavour that uncultured butter does not normally possess.
Its low moisture content and a high burning point makes it perfect to cook with but is best enjoyed fresh with the finest baked breads you can find!
HOW TO STORE YOUR
PEPE SAYA BUTTER
Store below 4ºC. Avoid water, air and light to keep it fresh for weeks. Make sure the butter always stays in the silver foil as it keeps the butter from oxidizing.
Pepe Saya Butter does not change for six weeks with storage at 4ºC. After six weeks there are small changes in the lipids, fatty acids and volatile compounds and these escalate by 14 weeks of storage. Oxidation leads to release of fatty acids from lipids and then cleavage of the fatty acids to produce hydrocarbons such as aldehydes, alcohols, and carboxylic acids. Particular fatty acids lead to particular hydrocarbons. Some of these have pungent aromas.
Shelf life- up to 12 weeks refrigerated
Jay Mitsui –
The best butter I ever tasted – i can eat it sliced, like a cheese!