Butter producers differentiate between sweet cream butter and cultured butter.
Sweet cream butter is quite common. The cream is stored in a cool place for up to 20 hours until fat crystals form, which are then whipped and kneaded to yield sweet cream butter.
Sour milk cultures are added to the cream to achieve the delicately sour tasting cultured butter. The cream ripens at temperatures of around 15° C. This carefully ripened cream is then whipped and kneaded to produce the much-loved cultured butter.
All Schärdinger butter products are made from 100% Austrian milk that is not genetically modified.