This cultured butter is hand crafted in small batches at the Long Paddock facility in The Mills precinct, Castlemaine, Victoria.
Long Paddock source their organic milk from a small, family farm near Kyabram. The herd of 250 cows features a mix of Friesian, Jersey and Australian Dairy Shorthorn cattle.The cultured butter is hand crafted in small batches from fresh organic cream not utilised in cheese-making processes. It is slow fermented with premium cultures before being weighed and hand-formed.
Lightly salted with Olsson’s sea salt flakes.
A little history
Julie and Ivan Larcher recently relocated to Castlemaine, Victoria from Limoges, France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small batch cheesemaking process and maturation, nothing is left to chance.
Located at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.