Madeleine Cultured Butter

Madeleine was born from that idea: taking something everyday and making it exceptional.

Terroir and Milk

The cream used for Madeleine butter comes from Gippsland, Victoria, a region long recognised for high-quality dairy farming. The milk is selected for its balance and richness, providing a clean foundation that allows fermentation to express itself fully.

Rather than rushing the process, Jack works in small batches, focusing on freshness, minimal intervention, and flavour development through time.

Cultured, Not Sweet Cream

Unlike standard sweet-cream butter, Madeleine is cultured butter, meaning the cream is fermented before churning. During fermentation, natural cultures convert lactose into lactic acid, developing acidity and complexity while reducing residual milk sugars.

This process creates layers of aroma and flavour that simply don’t exist in conventional butter—subtle tang, depth, and a long, savoury finish.

Method and Craft

Madeleine butter is batch-churned and finished using a malaxer, a traditional butter-working machine once common in European dairies. This final kneading step removes excess buttermilk, stabilises the butter, and refines its texture.

Every stage is deliberate. Nothing is automated for speed. The result is a butter that is supple, expressive, and remarkably clean on the palate.

Flavour and Texture

Texture: Soft, smooth, and pliable, melting quickly at room temperature
Flavour: Cultured and gently tangy, with deep buttery richness and a savoury finish
Aroma: Fresh cream with subtle lactic notes, never heavy or cloying

This is a butter that enhances rather than dominates—turning bread, vegetables, seafood, or pastries into something quietly memorable.

How to Use It

• Spread simply on good bread

• Finish steamed vegetables or grilled fish

• Fold into mashed potatoes or sauces

• Serve alongside oysters, radishes, or warm pastries

Best enjoyed just below room temperature to fully appreciate its aroma and texture.

A Modern Staple

Madeleine is not about nostalgia for its own sake. It’s about recognising that even the smallest things—cream, time, care—are worth taking seriously. This is butter made slowly, thoughtfully, and with conviction.

A true household staple, designed to turn simple moments into remarkable ones.

Malaxage is the final and most delicate step in traditional butter making.After cream has been churned and the butter grains have formed, the butter still contains residual buttermilk trapped inside the fat. Malaxage is the process of working, kneading, and folding the butter to gently expel this remaining liquid.Historically, this was done by hand or using a malaxer—a specialised table fitted with a ridged roller. As the butter is slowly passed under the roller, it is pressed, folded, and tightened, without breaking its structure.

Why It Matters

• Improves keeping quality by removing excess buttermilk, which can cause butter to spoil faster
• Refines texture, giving butter its smooth, cohesive, and spreadable consistency
• Balances flavour, allowing cultured notes to integrate evenly without sharpness
• Enhances aroma, as the butter is gently aerated and unified

A Rare Practice Today

Ingredients: Pasteurised cream (cow's milk), cultures, salt (salted version only)