Raw CULTURED ButterIn the centre of Bungay in Suffolk stands the Buttercross, a large domed monument beneath the shade of which the dairy farmers of Bungay gathered to sell their prized butter. This was 300 years ago in the days when Suffolk was regarded as the “butter capital” of England. East Anglian butter was sought after by every foodie worth their weight in grouse and was exported in barrels as far as the West Indies (Defoe 1724).
Our Bungay Raw Butter is our own interpretation of the original Suffolk buttermaking method. It is made by hand on our farm in the traditional way, by souring the cream using a cocktail of lactic bacteria, before churning and hand-paddling. It is the closest thing to the original Suffolk butter. We use the milk warm from milking and our grass-fed cows are an ancient breed, Montbeliarde, hand- picked by Jonny from small farms in the Jura region of France. They only give a small amount of milk but it is rich and high in protein, producing beautifully creamy and complex flavours. A true farmhouse butter.