THREE TO TRY
CULTURED BUTTERS
Lard Ass Butter
She grew up on a dairy farm but it was a holiday to France that saw Lard Ass owner Monica Cavarsan fall in love with cultured butter. Returning to Australia, she set about making her own, researching and testing extensively. She even travelled to Wisconsin to complete a Butter Makers apprenticeship, before creating her signature recipe.
The creamy artisanal butter is made from single batch churned cream, ripened with a starter, before being hand kneaded and wrapped.
$12 for 225gm, lardass.com.au
CopperTree Farms
This widely available but excellent cultured butter has a nice acidity to it, which balances out the natural creaminess of the butter. The salted variety has the stamp of approval from Neil Perry, while Mark Best is behind their signature truffle butter. CopperTree Farms focuses on sourcing single herd dairy and is carbon neutral. $5.50 for 200gm, coppertreefarms.com.au
Pepe Saya
Made with crème fraîche (cream cultured with lactobacillus, which flavours the fat) this much-loved butter imparts an almost cheese-like flavour, ideal for spreading on toast or bagels or sautéing vegetables in.
$8.50 for 225gm, pepesaya.com.au.