Cultured Butter 200g

Size: 200g
Form: round
Serving Suggestion: spread, cooking

As a child, milking cows, separating cream and churning butter with Grandma was pure joy. Fresh butter went into everything from sponge cakes to scones, with any extra swapped with neighbours. Simpler times.

We make ours with fresh regional cream, cultured for at least 48 hours before churning. The result is deeply flavoured, beautifully rich butter, perfect for baking, stirring through pasta, or spreading generously on fresh bread. Simple and delicious.