Unsalted cultured butter - Pepe Saya

Cultured butters are butters where the cream was fermented before being churned into butter. That gives it a richer, denser, silky texture and a tangy, nutty flavor with depth and complexity. Fantastic on its own (spread it over a piece of sourdough), or it can also add great depth to your cooking because it brings that extra "pop" to everything from a pan sauce to pastries to scrambled eggs. Pepe Saya got their start more than 10 years ago when they noticed Australia's best restaurants were serving European cultured butters...even though Australia has some of the best dairy producers in the world. They started making their own, using pasteurized cream from grass-fed Australian dairy cows. Ten years later, it's hard to find a top Australian restaurant kitchen *not* using Pepe Saya for that extra gourmet flavor in their cooking 🧈 Check out this video to see exactly how Pepe Saya is made and learn a little something about cultured butter! 🧑🏻‍🍳 We love this butter so much we brought it to Thailand...which means great value for money for you 🫡