What makes Pepe Saya butter stand out from the rest? Pepe Saya Buttery started in 2010, with the dream of making a beautiful tasting Australian cultured butter. Pepe Saya source only the best Australia cream, and are passionate about building direct relationships with their farmers.
When first opened, the butter will have a tangy and creamy flavor. Over time, the culture will develop to enhance the flavor. Developing cultures will give the butter a cheesier taste and more pungent smell - this is a typical characteristic of cultured butter.
The butter made by Pepe Saya is “beurre de baratte’ (butter of the churn). It’s batch made from single origin cream, creating a natural and less processed product.
The cream is pasteurized before the culture is added. This means that when the culture is added to the cream and it is them fermented, the cultures are still alive and active after churning.