From the source, Mandolé Orchard Smooth Almond Butter is made fresh on our family farm from a delicious blend of our lightly roasted, premium Australian homegrown almonds. Churned to perfection with a hint of sea salt, our almond butter is deliciously smooth and luxuriously creamy. You’ll want to devour it straight from the spoon, add to your favourite smoothie, drizzle over your breakfast bowl or incorporate into your everyday cooking. The possibilities are endless.
From the source, Mandolé Orchard Smooth Almond Butter is made fresh on our family farm from a delicious blend of our lightly roasted, premium Australian homegrown almonds. Churned to perfection, our almond butter is deliciously smooth and luxuriously creamy. You’ll want to devour it straight from the spoon, add to your favourite smoothie, drizzle over your breakfast bowl or incorporate into your everyday cooking. The possibilities are endless.
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.
Maple butter is made by rolling Pepe Saya Butter in vanilla bean, then sinking it in 100% pure Canadian maple syrup.
The soulmate to a stack of buttermilk pancakes or waffles.
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: 200g
Pepe Saya cultured butter that has been carefully smoked by Pino’s Dolce Vita in Sydney with their signature wood blend.
Perfect tossed through pasta, rested on a steak, melted on a corn cob, stirred through a risotto or simply spread on bread.
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
It’s hard to beat the flavor and rich, creamy texture of genuine cultured butter, gently churned the old-fashioned way in a baratte. This hand-molded benchmark butter from the Isigny region of Normandy France is featured in season six of Cheese Slices.
Le Conquérant French Butter carries the AOP symbol and is guaranteed to be made only from fresh local cream cultured using a time-honored, natural maturation process lasting up to 24 hours. Quality varies according to the seasons and the softest richest butter is made during the early summer flush, when the green seaside meadows are covered in a riot of buttercups, daisies and dandelions. These yellow flowers are ingested by the cows and produce a golden butter high in fatty solids, oleic acid and mineral salts packed with floral flavors. This is the butter the Normans traditionally keep for themselves and has been specially selected by Will so you can share in their secret!
It’s hard to beat the flavor and rich, creamy texture of genuine cultured butter, gently churned the old-fashioned way in a baratte. This hand-molded benchmark butter from the Isigny region of Normandy France is featured in season six of Cheese Slices.
Le Conquérant French Butter carries the AOP symbol and is guaranteed to be made only from fresh local cream cultured using a time-honored, natural maturation process lasting up to 24 hours. Quality varies according to the seasons and the softest richest butter is made during the early summer flush, when the green seaside meadows are covered in a riot of buttercups, daisies and dandelions. These yellow flowers are ingested by the cows and produce a golden butter high in fatty solids, oleic acid and mineral salts packed with floral flavors. This is the butter the Normans traditionally keep for themselves and has been specially selected by Will so you can share in their secret!
It’s hard to beat the flavor and rich, creamy texture of genuine cultured butter, gently churned the old-fashioned way in a baratte. This hand-molded benchmark butter from the Isigny region of Normandy France is featured in season six of Cheese Slices.
Le Conquérant French Butter carries the AOP symbol and is guaranteed to be made only from fresh local cream cultured using a time-honored, natural maturation process lasting up to 24 hours. Quality varies according to the seasons and the softest richest butter is made during the early summer flush, when the green seaside meadows are covered in a riot of buttercups, daisies and dandelions. These yellow flowers are ingested by the cows and produce a golden butter high in fatty solids, oleic acid and mineral salts packed with floral flavors. This is the butter the Normans traditionally keep for themselves and has been specially selected by Will so you can share in their secret!
It’s hard to beat the flavor and rich, creamy texture of genuine cultured butter, gently churned the old-fashioned way in a baratte. This hand-molded benchmark butter from the Isigny region of Normandy France is featured in season six of Cheese Slices.
Le Conquérant French Butter carries the AOP symbol and is guaranteed to be made only from fresh local cream cultured using a time-honored, natural maturation process lasting up to 24 hours. Quality varies according to the seasons and the softest richest butter is made during the early summer flush, when the green seaside meadows are covered in a riot of buttercups, daisies and dandelions. These yellow flowers are ingested by the cows and produce a golden butter high in fatty solids, oleic acid and mineral salts packed with floral flavors. This is the butter the Normans traditionally keep for themselves and has been specially selected by Will so you can share in their secret!
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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