Loose Butter, as many butters that make up 2.5kg. Cut and Label to order. It is perfect for restaurants that want to cut the butter to their size. Comes with 250 pepe Pepe Saya Tabs as seen in the picture.
Size: 180-200g logs with Pepe Saya tabs.
Ingredients: Cream (from Pasteurized cow’s milk), Culture.
Pepe Saya’s Cultured butter has a minimum of 85% fat content. Nutritional Information: Energy: 3100 Kj/100gm, protein: 0.6 gm./100gm, total fat: 83.2gm./100gm, saturated fat: 54.7gm/100gm, carbohydrate: 0.7gm/100gm, sugars: 0.7gm/100gm, sodium: 9mg/100gm.
Ghee, is clarified butter, which has been simmered until the milk solids separate, it is then caramelised over a low heat, the liquid gold which remains is passed through a muslin cloth to remove any impurities and then bottled.
Ghee is a favourite of those with intolerances to lactose or casein as it contains less than 1% of either of those potentially inflammatory substances, it has numerous holistic applications, can be stored without refrigeration for long periods of time, and is excellent for cooking with its high smoke point of 230c.
Pepe Saya Ghee is derived from their unsalted cultured butter, the finished product produces an extra special nutty flavour.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW – The two creams are not mixed together – each batch of butter is from a single origin (a particular farm) – the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW – The two creams are not mixed together – each batch of butter is from a single origin (a particular farm) – the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 225g
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW - The two creams are not mixed together - each batch of butter is from a single origin (a particular farm) - the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 225g
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Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega Rotolo directly at (08) 8362 0455. Thank you
Bottega Rotolo will be closed from January 1st to January 19th. Please, be patient while we take a short break and we will be sending out all online orders upon our return.
Thank you for your understanding and Happy New Year!
