What is Unhomogenised Milk?
Leave a bottle of our milk on the counter for a morning and something happens. A pale, buttery layer drifts to the top, thicker than the rest, almost the colour of straw. This is the cream line, the clearest sign you’re holding unhomogenised milk.
What Is Cultured Butter?
Before it is butter, it is crème fraîche. It sits in our dairy at Cholmondeley, pale and thick, smelling faintly of yoghurt. This is not the finished product. Our cultured butter begins as cream, ripened slowly with live cultures until it becomes crème fraîche, with all the weight and tang and depth you know from a good spoonful on a soup or a tart. Only then does it go to the churn. What we pour in is crème fraîche. What comes out is butte