POHUTUKAWA SMOKED - Cultured Butter
Our Gold medal winning unsalted cultured butter is made by batch churning cream which has been fermented and ripened slowly for at least 170 hours, which gives the creamy tangy taste for which cultured butter is renowned. Our butter is produced in the traditional way that farmhouse butter was always made “back in the day”.
Our unsalted butter, blended with a mixture of both flake and coarse sea salt and cold smoked using Pohutukawa wood chips producing a classic smoked butter with a subtly sweet smoke tones. A chef once told us that it is bringing the flavour from cooking outdoors into cooking indoors!
Mr Buttersmith’s favourite, particularly with fish or green vegetables. Spread on bread and dipped into soups is a firm favourite too!
Please be aware of order and delivery schedule when placing your order.
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