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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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6 responses to “Salted cultured butter”

  1. 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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  2. 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.

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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.

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