In 2003, Meander Valley Dairy set out to produce a range of premium quality, Australian creams as good as those found in Europe, using local Tasmanian cream and traditional recipes. With the success of their small range, available in both retail and foodservice formats, they looked to new products that focused on their love of cream. Soon the range grew to include cultured butter and buttermilk, as well as seasonal products released throughout the year.
Meander Valley Salted Cultured Butter is crafted the traditional way; churned in small batches. Specially selected cultures are added to local Tasmanian cream, encouraging lactic fermentation to slowly develop flavour. As it churns, the motion causes the cream to separate into small kernels of butter and buttermilk. The buttermilk is bottled for sale and the newly formed butter is washed before being shaped into logs that are wrapped in protective foil. You will find it creamy and smooth, with a bright tang thanks to the added cultures. While unsalted formats of butter are traditionally reserved for baking, this Tassie butter is equally delicious when spread on crusty bread.