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 add Sea Salt and churn it into The Estate Dairy Cultured Butter. At it's best slathered on warm toast.