Pepe Saya Butter
Cultured butter is made with crème fraiche. To make the crème fraiche they add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, they churn it into Pepe Saya Cultured Butter.
When you first open your butter it will have a tangy and creamy flavour. Over time the culture will develop, which enhances the flavour.