Pepe Saya cultured butter from Botany in Sydney, Australia, a small batch-churned butter that treats cream the way a cheesemaker treats milk. The Pepe Saya team sources Australian farm cream, inoculates it with a lactic culture, and lets it ripen the same way you would for crème fraîche before it goes into the churn. What comes out is a butter with a real tang to it.
Hand-worked into a round and lightly salted, the paste is dense and pliable, waxy in the cool of the fridge, silky the moment it hits a warm knife. On the tongue you get that pronounced yogurty lactic note up front, then a deep, sweet-cream richness that coats the palate, with a soft saline pop from the salt on the finish. It reads bright and alive in a way most block butters just don't.
This is the butter you put out on its own on the counter with a warm baguette and a little flaky sea salt, or fold into the very last stage of a pan sauce so the culture doesn't cook out. Small production, hand-shaped, and unmistakably a maker's butter.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
