Cream of the crop butter is made from milk from grass fed, free-ranging Jersey cows from the Langvallei farm in Robertson.
The sweet cream is cultured with live lactic cultures for 3 days. It becomes thick and tangy like creme fraiche and this is when it is churned.
They wash the butter in buttermilk instead of fresh water to enhance the flavour of the butter. West coast sea salt is added while shaping.Butter made from the milk of grass-fed cows is higher in many nutrients, including vitamins E and A, beta carotene and essential fatty acids.