This cultured butter is churned on Wallstone Farm in the heart of the Cheshire Countryside. Produced with The Estate Dairy double cream it’s truly one of the richest tasting butters on the market. These butters are churned on a Roversi Butter churn and use a bespoke Lactobacillus culture which yields a rich flavourful cultured butter. Thecream is aged for over 60 hours and is then ready to be churned, salted and flavoured.
The 4 day culturing and ageing process results in a beautifully unique product that is then ready to be churned, salted, flavoured, shaped in logs and wrapped by hand.