My European-born mother, a stickler for quality cultured butter, would have loved Pierre Issa and his hand-made Pepe Saya Australian cultured butter.
Talking with Pierre, I learned that he is absolutely passionate about producing great tasting Australian butter, that is full of tang and creaminess. Pierre says he 'loves playing with cream' and wanted to produce something very unique, drawing on his childhood experience of watching his grandfather 'spread butter like cheese' on his bread.
Pepe Saya cultured butter is made using quality fresh cream from a Picton farm, which is cultured with a lactic culture and allowed to ferment. This 'eats up' the sugar in the cream. After churning, the butter is strained, the buttermilk removed and the butter is washed with pure water. The butter is kneaded to further remove the buttermilk and then rolled and wrapped by hand.
Pepe Saya products (including butter, buttermilk and mascarpone) are available from various farmer's markets, such as Capital Region Farmer's Markets in Canberra, Eveleigh Farmer's Market in Redfern, Marrickville Organic Markets in Marrickville and Camden Farmer's Markets. To watch Pierre make butter and hear him explain 'the culture of butter', visit the Pepe Saya web site.
Farmers and growers, artisan producers, and wonderful providores.