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PrintThe art of naturally culturing dairy has given way in the most part to mass production in larger factories, at KVD we value traditional technique for its uniqueness of flavour and higher quality product.

We use a special blend of lactic acid producing cultures to ferment the cream overnight, we believe in a low temperature slow ferment using the freshest possible cream gives you the best result. A clean finish with loads of flavour.

 


BUTTERMILK

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Creme fraiche

CRÈME FRAÎCHE

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UNSALTED BUTTER

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LIGHTLY SALTED BUTTER

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FANCY BUTTER

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GHEE

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Buttermilk ricotta

BUTTERMILK RICOTTA

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