Our Butter is cultured using a unique blend of four cultures, the cream is let to sit for up to 60 hours to let the flavor develop and the PH of the cream to decrease.
The butter has a slight acidity with a crisp, clean finish that gets your saliva glands working. A very European style butter unlike any domestic butter on the market. Our salted butter is lightly salted using a natural lake dried salt from Mt Zero www.mtzeroolives.com.au . We really wanted that traditional crunch in our butter that good European butters have from natural salts. Visitors to Myrtleford can watch the butter production from our viewing platform. The butter churning takes about an hour from start to finish.
Each piece of equipment was restored to fit its purpose, as much of the batch churning equipment is sitting in scrap metal yards around the country, we had to search for them. This was an arduous process that took many months.
Unsalted & Cultured Butter
250g logs, natural cultured butter great for cooking and baking.
Lightly Salted & Cultured Butter
Lightly salted with Lake Dimboola Salt from Mt Zero. A natural lake salt with a sharp taste and course texture. Perfect to cut through the butter fat.
Hi there,
Do you have postpaks to send butter by post? Alternatively where in Northern NSW can you purchase your butter?
Thanks kindly
Hi Danielle, we are getting ready to distribute to NSW and ACT early next year. Keep an eye on stockist for detail or sign up to receive updates.
Thanks for your enquiry,
Naomi