Pepe Saya Butter | Shop | Terra Mare Prime
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Pepe Saya Butter

Cultured Butter from Australia

$9.95

  • Pepe Saya 225g Unsalted Butter
  • Pepe Saya 225g Salted Butter
  • Australian cultured butter
  • Sourced only the best Australian cream
  • Churned from single origin cream to produced a natural and less processed product
  • Tangy, creamy flavor that develops over time
  • Butter is "beurre de baratte (butter of the churn)
  • Cream is pasteurized before the culture is added
  • Ships from Los Angeles

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Why Choose Pepe Saya Butter

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.

UNFORGETTABLE TASTE

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.

BATCH CHURNED

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.

CULTURES

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.

How to Store Your Pepe Saya Butter

Store below 4ºC (39 F). Avoid water, air and light to keep it fresh for weeks. Make sure the butter always stays in the silver foil as it keeps the butter from oxidizing.

Pepe Saya Butter does not change for six weeks with storage at 4ºC (39 F). After six weeks there are small changes in the lipids, fatty acids and volatile compounds and these escalate by 14 weeks of storage. Oxidation leads to release of fatty acids from lipids and then cleavage of the fatty acids to produce hydrocarbons such as aldehydes, alcohols, and carboxylic acids. Particular fatty acids lead to particular hydrocarbons. Some of these have pungent aromas.

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