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. "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