Solution to Sark butter's return still searched for
MODERN technology might allow Sark butter to be produced again, but it might also fundamentally alter the product, the dairy farmer behind it has said.
After the butter was removed from shelves last week following the discovery it contained E. coli bacteria, Phil Perree said he was reviewing all options available to get it safely back into production.
But, the small-scale operation meant that finding a suitable, small machine was a tough job and even if one could be found, it might mean the product people know and love would not be the same.
The butter was produced using traditional methods and manufactured with raw milk. During the high season Mr Perree was producing up to 100lbs per week, and thought the current run of hot weather could have been to blame for the presence of E. coli.
'This hot, thundery weather doesn't help. I am very disappointed it has had to stop, but I don't know of anyone becoming poorly, to our great relief.'
Environmental Health have said the butter could resume production provided 'safe working practices' were followed.
Sark douzenier David Melling said the butter had been around 'for a million years' and people hoped to see it make a return to the shelves.
'It would be a shame if it cannot be reproduced – it is sorely missed. It is more locals than tourists which have it, and all we can hope is that we can come up with some sort of solution.'
