Every cultured butter in this collection starts with cream fermented using live kefir culture from casein A2 buffalo milk. The fermentation builds a richer, tangier base than standard butter; a depth you taste in the first bite. Then we fold in ingredients that have no business being this good together: miso, black garlic, Maldon smoked sea salt, chili crisp oil, burnt lemon, truffle and honey.

Vacuum-sealed for freshness. Stored flat. Squeezed directly onto whatever you’re making. No tubs, no foil, no cleanup — just flavor that makes Tuesday taste like you planned it.