Do you know what cultured butter is?

Cultured butter? Isn’t butter only butter? Well not really and Nathan Kaiser - owner of Laiterie Chagnon – is going to enlighten us with his knowledge of dairy products.

What's the difference between regular butter and cultured butter?

The difference is in the taste! Cultured butter is slightly more acidulous and the taste is similar to “crème fraiche”. Actually, the manufacturing process is different too, since it’s made with “crème fraiche” and not milk. We then add bacterial culture, which gives the cultured butter its particular taste.

How did you develop your unique manufacturing process?

We are churning our old-fashioned butter. The fermentation process from fresh milk’s natural microorganisms allows it to develop this specific taste we love so much.

For which occasions should we choose Laiterie Chagnon’s cultured butters? Where can we find them?

Everyday! At breakfast on toasts, or at lunch on vegetables. It’s perfect to enhance flavors and so it’s preferred by chefs.

Laiterie Chagnon’s cultured butters are available in select grocery stores, including supermarkets and Mayrand Retailer. Also, several cheese factories in Quebec offer it on their shelves.

Are cultured butters more expensive? Any special flavors?

Indeed, the price is not the same as our regular butters. The sophisticated production process explains the price difference, as it’s needed to get this particular taste.

At the moment we offer two varieties of cultured butter, unsalted and flower sea salt. In December, we will add a new flavor to our range: garlic with two flowers, made with organic garlic flower of flower sea salt. Just in time for the Holidays!

In three words, how would you describe the taste of cultured butter? What’s your vision for specialized butters in Quebec?

Difficult to limit to three words ... I would say: fine and distinct taste. Go ahead and try! You’ll love it for sure.

It goes without saying that specialty butters are on a roll in Quebec. Consumers are showing more and more openness towards this type of product. Moreover, the future of the dairy industries lies in fermented dairy products. We have more surprises to come, stay tuned!