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High-quality Allgäu organic butter with various unique flavors (salted butter, herbs, fig-anise, honey-mustard, chilli-roasted onion, porcini, .)
The production site is located in the Oswald region of origin in the Bavarian Forest, where the
various stages of production: pounding, flavoring, shaping, etc. "ButterBoyz" obtains its butter 24 hours after production directly from the Allgäu.
Traditionally, the milk is kept cold for several days so that the cream settles on top. This cream is finally placed in a butter churn and “buttered”.
To produce sour cream butter, which tastes slightly sour and is more aromatic than sweet cream butter, cultures are added to the cream and left to mature for several hours. The butter is then kneaded to become smoother and more flavorful, and finally eaten salted or unsalted.
ButterBoyz takes this traditional manufacturing process very seriously and therefore only uses sour cream barrel butter, as this is the only way for the butter to develop its full aroma. It is kneaded on wood for a long time before it is left natural or salted and combined with the best ingredients. After several pounding processes, the butter rests for 24 hours. On the second day, it is pounded again and then lightly salted. Flavoring takes place on the third day. The ingredients used in this processing step are often very original (figs, aniseed, honey, mustard, chili, etc.) and give the butter its final touch. The taste that our master cheesemaker liked best was that of the porcini mushroom butter.
Available in 100g x 10
Salted butter, 80.40% fat
Honey mustard butter, 68% fat
Fig and anise butter, 56% fat
Herb butter, 78% fat
Chili fried onion butter, 74.90% fat
Porcini mushroom butter, 75.60% fat
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