NEWS & MEDIA
Why cooks are happy to pay six times more for fancy butter you can eat like cheese
“It’s probably the best butter in Australia,” says cheesemonger Anthony Femia, of Melbourne’s Maker & Monger. “Jack has taken the time to learn the art, chemistry, and mechanics of French butter-making.”
Read the article here…
Cultured butter business Madeleine is doing things the French way
You’d be hard-pressed to find someone else producing butter to this calibre in Australia, which is something to be celebrated — ideally in the form of a butter-slathered baguette.
Madeleine: The butter that's on everyone's lips
Madeleine, a cultured butter from the Yarra Valley, has gathered lots of fans in Melbourne. Jack Gaffney tells us how his passion for butter developed in France and what sets Madeleine apart.