This cultured butter is hand crafted in small batches at the Fitzroy micro dairy using milk sourced from Gippsland, Victoria.
St David Dairy fine cultured butter is hand crafted in small batches at the Fitzroy micro dairy using only the freshest cream and premium cultures. It is slow fermented, batch churned and hand salted using Mount Zero Fine Pink Lake Salt Crystals.
A little background
St David Dairyis an inner city dairy whose founding principles include: Local, Fresh, Ethical and Sustainable. Milk is sourced from carefully selected farmers from the rolling hills of Gippsland, at the base of the Strezlecki ranges and brought to the dairy in a custom made small milk tanker for processing in Fitzroy. By using a small circle of distribution & daily milk sourced close to the dairy gate, St David Dairy products are as fresh as possible.
A little more about butter
Traditional cultured butter is made from cultured cream – cream with selected cultures allowed to mature over 12 – 24 hours. The cream is then churned gently in wooden churns or barrettes until the butter and buttermilk have separated. These butters have a richer & more lactic flavour than commercially produced counterparts. Commercial or sweet cream butter is made from fresh cream with industrial starters added to create flavour and salt as a preservative.