225g (7.9oz) of premium grass-fed cultured butter from Australia - no salt added. This artisan cultured butter is made from 100% Australian grass-fed cow's crème fraiche with an added culture to ferment - for the pure reason of adding a delicious tangy flavor to the fat in the cream. Once matured, the cream is churned into high-quality cultured butter. This butter is best used as a spread or in recipes where the tangy and creamy butter taste can really shine - like biscuits, pancakes, pastries, and more.
This cultured butter is unsalted. We also offer a salted version, which contains premium sea salt, produced by the natural solar evaporation of fresh Australian seawater. Click here to view.
Have you noticed? Why is butter so expensive in Japan?
We'd love to be able to offer you cheaper butter but unfortunately, Japan's protectionism policies do not allow easy imports of dairy products such as butter and milk. These imports are heavily taxed and the milk and the Agriculture & Livestock Industries Corporation of Japan have established policies that require importers to pay them "royalties" that are meant to help Japanese dairy farmers to increase efficiency and increase production to be able to compete with imported goods. Fact is, Japanese consumers are paying a hefty price for milk and butter compared to any other industrialized nation and are faced with butter shortages every year.
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
Frozen: check the product label, usually more than 1 month.
Once defrosted: Store in an airtight container and consume within 30 days.
|Also Known As||Fermented butter, cultured butter, non-salt, lactic acid, ferment, matured|
|Ingredients||Cream (milk), culture (lactobacillus)|
|Country of Origin||Australia|
|Nutritional Facts||Based on 100g serving size
Calories: 3100kj / 741kcal
Total Fat: 83.2g
- of that Saturated Fat: 54.7g
Total Carbohydrate: 0.7g
- of which are sugars: 0.7g
|Importer||Horizon Farms, Inc.|
Winter is a difficult time to find rich butter in the northern hemisphere. The yellow butters available in Japan at shops (Isigny St. Mere, Echire, Grand Fermage) hit their stride around May, and fade out in late autumn in terms of nutrient content and color, but in Australia the season is reversed and this is one of the fine butters available for winter consumption with the characteristic daffodil-yellow color and correspondingly high nutrient density and deep, long-lasting satisfaction. This is not for those who like white butter with little richness.
I found it excellent for tooth pain, cavities, and making myself more immune to stress. Butter of this quality is excellent for the nervous system. Strong recommend.
Best butter, morning toast just needs this