Step 1 - The cream

An extremely important step in the process, we source the best British cream ready to be made into delicious cultured butter, there are a few steps before we get there though...

Step 2 - The culture

Once the cream arrives we add live cultures and allow it to ferment for a set period of time at a set temperature, we have a very specific pH level which we need to hit to make sure it's consistent and will produce absolutely the best butter.

Step 3 - Put it to bed

Once the cream and live cultures have done their thing we put it all to bed, slowly putting the lactic cultures to sleep in our cooling tank. At the end what we have is an extremely thick and silky creme fraiche which is ready to be churned into our delicious cultured butter.

Step 4 - The slow churn

This is when Tina Churner, Big Sue or Natalia (our traditional barrel butter churns) the hardest working members of the team, do their thang. Our creme fraiche is slow churned in batches, separating the butter fat from the buttermilk and giving us our delicious cultured butter.

Step 5 - The shape

Now we're ready to shape, the shaping process not only shapes the butter into the required shape whether salted logs or unsalted sheets, it also extrudes even more moisture from the butter making sure the natural flavour of the fats sing through.