About
Pepe Saya Buttery was started in 2010, with the dream of making a beautiful tasting Australian cultured butter and creating a shift towards using local butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010.
We source some of the best Australian cream and are passionate about building direct relationships with our farmers.
Our butter is batch churned from single origin cream, creating a natural and less processed product.
Details
Pepe Saya Cultured Butter is rich in taste with a buttery aroma. This taste is achieved by allowing fresh cream to ferment and sour, creating our crème fraîche. This is then churned and handpacked into the unique round pat.
At the core of what we do at Pepe Saya Butter is make crème fraiche (soured cream). To make our crème fraiche we add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, we churn it into Pepe Saya Cultured Butter.
This is why it is called cultured butter….
Ingredients
Cream (from pasteurised cows milk), Culture.