Artisanal butter produced by a family run Sydney buttery, with single origin cream sourced from farms across New South Wales, Victoria & South Australia. Batch-churned and hand-packed.
WHY IS IT DIFFERENT
A live culture is added to pasteurised cream and fermented into crème fraîche before churning into butter, creating a distinct tanginess and cheesiness.
FLAVOUR & AROMA
Tangy, nutty and slightly cheesy.
Upon opening it’s tangy and creamy. As the live culture continue to develop the butter over time, it becomes cheesier and more pungent, typical of cultured butter.
Artisanal butter produced by a family run Sydney buttery, with single origin cream sourced from farms across New South Wales, Victoria & South Australia. Batch-churned and hand-packed.
WHY IS IT DIFFERENT
A live culture is added to pasteurised cream and fermented into crème fraîche before churning into butter, creating a distinct tanginess and cheesiness.
FLAVOUR & AROMA
Tangy, nutty and slightly cheesy.
Upon opening it’s tangy and creamy. As the live culture continue to develop the butter over time, it becomes cheesier and more pungent, typical of cultured butter.
Cream
Culture
Olsson’s salt flakes
Generously slathered on toasted sourdough. Topped with smoked eel/anchovies or any ingredients rich and savoury.
Perfect topping on hotcakes/pancakes too with generous amount of maple syrup.
