Cultured butter: is it more than just a companion to the opera?
Column by Terry Durack, Chief restaurant critic for Sydney Morning Herald.
Our cultured butter is made on a small scale so that flavour, texture and ingredients are quality. Big on taste thanks to ripening cream from grass-fed cows, once you try cultured butter you won’t go back to ordinary butter. Our butter is made from single batch churned cream after ripening with a starter long enough to bring out flavour, then hand kneaded and hand wrapped.
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This takes ne back 50 years to my grandmother kitchen. Congratulations on this product 💯
The flavours are so gorgeous, thank you
My family loved the Salted Butter. This is a butter to spread the european way………nice and thick.
Highly recommend the Garlic Butter too………mmmmmmmm is all i can say.
Loved the “Salted Butter”. We had it on plain white bread by itself. Wanted more like that. Then we had the “Roasted Garlic”, that was even better. We will be recommending Lard Ass to all our friends. We also will be ordering more. This is the real thing.
I bought Dad one of every flavour of Lard Ass cultered butters, Mum &Dad's reviews of them all:
Black Garlic mmm, Vanilla love, Smoked yum, Fennell is a ten, Seaweed & Miso a winner, Roasted Tomato very nice, Plain is superb. haven't met one butter we do not like. "Best present ever"
