Free Range???, page-38

Dont think there should be any food standards issues as I have seen it in the major supermarkets.
I think some was NZ made and cant recall if I saw Dev.....le local brand as well.
Wife really loves the French made stuff that we have found in some shops.
I think the cultured butter is also liked by chefs, esp pastrycooks.

I suspect the manufacturing process is something along the pathway cream + culture -> sour cream --> butter
& as there are no issues with 'sour/cultured' cream, so why should cultured butter be any probs?

As you say, could be a good question for the CEO.