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 crème fraîche. This is then churned and handpacked into the unique round pat.
Cultured Butter- The Lactobacillus culture added 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.