Watch Pepe Saya make Cultured Butter - a short film by Rob Locke
A Culture of Butter - The Pepe Saya Story from FOOD WINE DINE on Vimeo.
Made from 100% Australian cream, fresh from a local farm: Country Valley Dairy
in Picton, delivered straight to the doors of the factory. It is
cultured over a two-week period, churned and then shaped by the
hardworking and loving hands of Pepe Sayas passionate team.
Australian salt is used for the moulding and finishing of the salted butters. The Murray River Pink Salt Flakes - commonly seen on tables of the country's finest eateries - make up half of the sodium content while the other 50% is Olsson's Fine Pacific Dairy Salt.
With a gold and silver medal and trophy award presented by the Royal Melbourne Show and HACCP certification and NSW Dairy licence, the butter is top grade not just in production but also in texture, flavour and appearance.
Not
even nutritionists can find fault with Pepe Saya. Emma, a Certified,
Clinical Nutritionist specialising in optimised nutrition promotes Pepe
Saya's butter as "one of the most beautiful and nutrient dense
health foods which is enzyme-rich through the traditional culturing
methods used, and makes important fat-soluble vitamins and minerals
from other foods bioavailable."
Not
only is it first-class in the eyes of the critics, even the public rave
about its merit. Samantha Wight, a local food blogger from Sydney,
describes the butter as "tangy, creamy and lush enough to spread on anything that stops on my breadboard."
Cultured Butter - 'What does it mean?': http://butterandco.tumblr.com/post/40007130549/lactic
