Description
Pepe Saya Cultured Butter is finest richest tasting butter on the market, which is achieved by allowing its cream to be fermented and sour over a two-week period before being churned. The culture converts lactose into lactic acid which produces additional aroma compounds (such as diacetyl) which causes the extremely buttery scent and flavor that uncultured butter does not normally possess.
It's low moisture content and a high burning point is perfect with fresh with bread and the finest baked breads.
