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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 hand packed into the unique round pat.
Cultured Butter- The Lactobacillus culture we add to fresh cream converts lactose into lactic acid, which produces additional aroma compounds such as diacetyl which causes the extremely buttery scent and flavour that uncultured butter does not normally possess.
Cream (from pasteurized cows milk) Culture, Salt 1,5% (0.75% Olsson’s dairy salt, 0.75% Olsson’s salt flakes)
459Kj per portion