Madeleine Butter

Madeleine Butter’s products include: salted and unsalted cultured butter, their signature butter (which exhibits a richer bolder style) and a limited release ‘outback’ butter (which reflects the flavours and image of the Australian outback). Cultured butter is created by fermenting the cream before churning it to create the butter.

Made in the traditional French way, Madeleine Butter is made in Lilydale. Founder Jack Gaffney is inspired by historic and contemporary butter making techniques and the complex and diverse small-batch butters of France. Having fallen in love with butter, he moved to Brittany to study his passion. Returning to Melbourne, he set up Madeleine Butter last May. Madelaine use grass-fed, Jersey-cow cream from Gippsland. This is fermented with multiple cultures then barrel churned and malaxed to produce butter that is rich with a complex flavour. Finally, each individual portion is shaped by hand.

Each batch is worked on a malaxer table that Jack built. This is a traditional hands-on machine that is normally only seen as an antique. Read more about malaxers on Jack’s website.

From left to right, the three photos are: some of their butter, the malaxer table that Jack built and an antique malaxer that Jack bought back from France.