NOTE: This product requires refrigeration, so is currently only available in store or for click + collect.
This may very well be Australia's best butter. Firstly, the regions the cream is sourced from change seasonally, with Mr Saya picking the best creme de la creme (so to speak), so each batch of butter will taste slightly different. The cream is then cultured (introduced to 'good bacteria') which gives Pepe Saya's butter its distinctive tangyness and slight cheesy flavour. It's fermented for a day, then aged for a month. The cream is then churned (becoming butter), washed, and then kneaded together with Olssons Sea Salt. Pepe Saya's butter is good enough to eat on its own, slathered on a piece of good sourdough. We should know, as this has been many a breakfast here at The Hunter's Pantry!
About Pepe Saya:
Emerging out of the Carriageworks Farmer's Markets, Pepe Saya was established in 2010 with the aim to produce quality, ethically-sourced products with a heavy emphasis placed on transparency and provenance. Incorporating beurre de baratte (butter of the churn), Pepe Saya products are crafted using single origin cream and churned in batches, resulting in a minimally-processed product.