The difference in the butter is in the process in which it is made. The butter is beurre de baratte (butter of the churn)- it is batch churned from single origin cream, creating a natural and less processed product.
When the cream arrives from the farms to the creamery in Caringbah it is heated up and inoculated with a lactobacillus culture. It is then left to culture, allowing for a full buttery taste and slight tang to develop, creating the unique flavour of the cultured butter- this is the crème fraiche. The crème fraiche is then churned, which produces buttermilk and of course the butter. Finally, the butter is kneaded and placed into hand pressed moulds, wrapped and labelled.