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.
100% 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 in 2010 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."
