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Our cultured butter is churned on The Cholmondeley Estate in the heart of the Cheshire Countryside. Produced with rich double cream it’s truly one of the richest tasting butters on the market. All our delicious butters are churned on a Roversi Butter churn and use a bespoke Lactobacillus culture which yields a rich flavourful cultured butter. Our cream is aged for over 60 hours and is then ready to be churned, salted and flavoured.
Our 4 day culturing and ageing process results in a beautifully unique product that is then ready to be churned, salted, flavoured, shaped in logs and wrapped by hand.
We’re proud to be of the only British producers of 1kg Cultured Unsalted Plaques for Pastry & Viennoiserie production which is used at a number of the UK’s leading bakeries and patisseries.
These 100g hand-shaped beauties have been specially created and are available in three exquisite flavours –
No plastic, no foils, hand shaped in gorgeous wooden boxes.