Pepe Saya Cultured Butter is the finest richest tasting butter on the market. This great 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 which produces additional aroma compounds (such as diacetyl); this 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!
Our favourite way to enjoy the unique flavours on cultured butter is to cook a fried egg in it. The heat will bring the cultures to life and let its true flavours shine.
Shelf life- up to 12 weeks refrigerated