Quality is everything to us at TruffleHunter.
Every detail must be considered to ensure our offering is the best it can possibly be – from the finished product, all the way down to the suppliers.
In this post, we would like to tell you more about a supplier that has been with us from the very beginning; Netherend Farm.
Netherend Farm supplies the award winning, artisan butter that we have been infusing with the highest quality truffles for over 7 years.
This family owned business has farmed at Netherend since 1936. Having built a fantastic reputation throughout the industry, their butter is now used by Michelin star chefs and can be found on the dining tables of top hotels and restaurants.
The butter is still traditionally churned in small batches, and still uses just two ingredients; cream & salt. There are no additives, preservatives or colouring.
The first step in the butter making process is to age the cream for a few days before pouring into a churn.
The butter will begin to form in the liquid buttermilk while it’s being churned. Their skilled buttermaker’s know exactly when to stop the churning process so that the cream forms into the correct size butter ‘prills’.
Buttermilk is then drained from the churn and the prills are then kneaded together. Each batch of butter is different and requires the knowledge of the buttermaker to know when it has reached the right consistency.
This produces a deliciously creamy tasting butter, with a delicate aroma and texture.