Vintage Aged Butter - Like it's dairy counterpart - matured with umami-esque qualities and oh so addicting!

Mixing experience, old-aged traditions, and authenticity of an ex-dairy cheesemaker with traditional fermenting skills brings a brand new experience of cultivated bacteria that creates a new deep and rich flavour tones without the fake nonsense for the matured cheese lovers.

• Details
• Ingredients, Nutrition, etc

• Taste	Rich. Deep. Savoury. Salty. Full of delicious umami notes that is full of depth and nicely lingers
  Texture	Buttery
  Similar to	Dairy AGED butter. Not like your basic dairy butter that you see in the supermarket, but you full on dairy cultured butter.
  Maturity	Cultivated and Ripened over 3-months minimum
  Wine Pairing	TBC
  Shelf-life	Average 2-weeks minimum in the fridge
  Can be frozen	Yes - no texture problems
  Packaging	Cardboard tub

• Coconut Oil, Cashew Nuts, Water, Rapeseed Oil, Sumear's Cultures, Salt, Sunflower Lecthin, Xanthan gum .
  

  Allergens

  • Contains nuts

  Weight (approx): mixture

  Nutrition

  Note: The values represented below are estimates based on whole ingredients. As cheese ages and develops, moisture is lost and compounds breakdown and altering the values. The only way to accurately get these values is to pay to get it professionally tested.

  Nutrition per 100g - TBC