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Salted cultured butter

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Gary Avatar
Gary

During the week, a workmate, B.C., asked me about butter. She wanted to know my preferences. I mentioned that over Christmas, supermarkets often have short runs of French butter. And sometimes the French butter on sale is also cultured. I haven’t seen any imported French butter or cultured butter in the local supermarkets for many months.

I mentioned a local Australian brand of salted cultured butter, i.e., Pepe Saya. I wasn’t sure about local stockists, though.

B.C. came back and mentioned that the Smelly Cheese Co. in the local markets is a stockist.

I went to the markets this morning. I bought some butter, some rye sourdough, and some pheasant pâté. After spending some time at work, I came home and made myself a light lunch.

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10 responses to “Salted cultured butter”

  1. Lorraine Elliott Avatar
    Lorraine Elliott

    Salted, cultured butter is my favourite and this looks very interesting! I haven’t seen this brand but really like Pepe Saya butter.

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    1. Gary Avatar
      Gary

      I nearly missed it when I went looking for it. I had to ask one of the sales assistants. She explained that they get it manufactured for them by Pepe Saya using their branding. It is delicious butter.

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  2. Merryn Galluccio Avatar
    Merryn Galluccio

    Gary

    Hoping you are well and have enjoyed your weekend. Herewith is my reply to your cultured butter post.

    This is such a perfect, light lunch. I love cultured butter and the presentation of this Smelly Cheese version is sublime. Pepe Saya is synonymous with cultured butter so it’s good to know there is another great version. Mind you I have made this myself upon occasion and it is also delicious. Pheasant pate, yum! This is a pate to seek out. Served with a crispy bread roll as well, excellent fare Gary.

    Best regards Merryn

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    1. Gary Avatar
      Gary

      Thanks, Merryn. It was a fabulous lunch, and so simple to put together.

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  3. Eha Carr Avatar
    Eha Carr

    Would not have minded your lunch – and eat rye sourdough all the time :) ! It may not be of the same quality but ‘Lurpak’ to the best of my knowledge is also a cultured butter and available everywhere. I have some of my food serviced and Lurpak is the butter exclusively used. In NSW Pepe Saya is pretty widely available and most people have a Harrs Farm supermarket close by or Woolworths often has it . . . I buy everything on line to save time, thus no hassles . . .

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    1. Gary Avatar
      Gary

      Thanks, Eha. Yes, Lurpak is cultured.

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  4. A_Boleyn Avatar
    A_Boleyn

    It’s almost midnight and now I want some pate on crusty bread. Haven’t had a good pate in some time. Liverwurst is about as close as I’ve gotten these day.

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    1. Gary Avatar
      Gary

      This pâté was nice, especially with the butter on the bread.

      Liked by 1 person

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      1. A_Boleyn Avatar
        A_Boleyn

        I’ve never had cultured butter. Just regular salted or unsalted butter. These days, I just buy unsalted butter, branded or store brand, which ever is on sale. I keep it refrigerated so if I want to spread it on my bread, I have to plan for it and leave it out for several hours.

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        1. Gary Avatar
          Gary

          It’s cold enough now that I leave butter on the bench. Once the maximum starts to exceed 24 °C I then have to use the refrigerator. I normally by salted butter made with grass-fed cream.

          Liked by 1 person

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