Cream of the crop cultured butter is hand made using cream from local free roaming cattle.
Each block is packed by hand in grease proof paper and will last up to 3 months in the fridge.
Ingredients: Cream, salt, lactic cultures.
Our butter is made from milk from grass fed jersey cows from langvallei farm in Robertson. The sweet cream is cultured with live lactic cultures for 3 days. It becomes thick and tangy like creme fraiche and this is when it is churned. They wash the butter in buttermilk and not in fresh water to enhance the flavour of the butter and add 2% West Coast sea salt while shaping the butter.