Unlike traditionally produced Butter our Cultured Butter is made with our
signature own crème fraiche which is produced on the Cholmondeley Estate ,
Cheshire . To make our Crème Fraiche we add a culture (lactobacillus) to the
Cream and then ferment it, for the pure reason of adding big flavour to the fat
in the Cream. Once the Cream matures, we churn it into The Estate Dairy Cultured
Butter. Perfect in baking or slathered on warm toast.
"I’m thrilled this has come to Ocado, as I’m a huge fan of cultured butter. I
love its gentle tang, and tell myself its gut-friendliness is a positive
invitation to enjoy it with abandon! I don’t use it in cooking or baking, as
it’s a treat to keep to spread on toast or good bread. It softens quickly once
out of the fridge, which makes it a boon in winter, but also a factor to bear in
mind in Summer; when it’s hot in the kitchen, I’d advise you not to leave it out
for long."
Nigella Lawson
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