Pepe Saya Cultured Butter is made from soured cream and that's what makes it so special
Pierre Issa (AKA Pepe Saya) never dreamed he’d become a butter maker, but when he discovered that there was no artisan butter being made in Australia, butter quickly became his life. Pierre founded Pepe Saya Butter Company in 2010 and has been steadily expanding the products and following ever since. The company now produces its signature rounds of Cultured Butter as well as Crème Fraiche, Buttermilk, Mascarpone, Ghee and a seasonal Truffle Butter. Pepe Saya customers include some of Australia’s leading cafes and restaurants, and Pepe Saya Cultured Butter can be found on Qantas Business and First Class flights. Pepe Saya Cultured Butter tastes different, and here’s why Pepe Saya butter is made using single origin local cream to which a lactic culture is added before being aged for upto 4 weeks. After the cream has fermented and become sour it is washed, worked by hand then lovingly shaped and wrapped.