By Alex Beleaev | Caviar & Gourmet, London | beleaev.com
You can buy proper artisan dairy online in the UK and have it delivered chilled: cultured butter with real flavour, French crème fraîche for the caviar table, and strained Greek yoghurt made without stabilisers. The question is which one suits what you are cooking, and how much you need. This guide sorts it out.
Beleaev is a London caviar and gourmet house, so we choose our dairy the way we choose our tins: for provenance and quality, not for the supermarket shelf. Below are the four we carry, what each is for, and the pairing that makes crème fraîche essential.
Key Takeaways
- Crème fraîche is the classic partner for caviar and blinis, and finishes hot dishes without splitting
- Estate Dairy butter comes salted (for the table) or unsalted (for baking), from £8.95
- Greek yoghurt is non-homogenised and strained, with no additives or stabilisers
- Everything is delivered chilled across the UK, sized for entertaining or everyday
- Start with the Beleaev pantry and larder
Which Artisan Dairy Should You Buy?
There is no single right answer. There is the one that fits your dish, your table and how many you are feeding.
For the caviar table: crème fraîche
The Crème Fraiche, Fresh, 170g is the one to reach for first if you serve caviar. Made in France, it is heavy cream cultured until thick and gently tart, with a quiet nutty note. Its mild tang carries flavour without competing, which is exactly what a delicate roe needs. Spoon it onto a warm blini, lay the caviar on top, and the pairing does the rest. One 170g pot covers a full caviar service with plenty left for cooking.
For bread and finishing: salted butter
The Salted Butter Roll, Estate Dairy 250g, from £8.95, is the butter you want when the butter is the point. Spread it thick on sourdough, melt it over vegetables, or finish a pan sauce. Cultured for a deeper, faintly tangy flavour, it is a world away from a basic block.
For baking and sauces: unsalted butter
The Unsalted Butter Roll, Estate Dairy 250g, also from £8.95, is the baker's staple. Essential for pastries and any recipe where you want to control the salt yourself, it is the one to keep in the fridge year round.
For breakfast and beyond: Greek yoghurt
The Greek Yoghurt, 500g is non-homogenised whole milk, gently pasteurised, cultured with lactobacillus and strained dense. No additives, no stabilisers. Have it with honey and fruit, or use it in marinades and dips.
| Product | What it is | Best for | From |
|---|---|---|---|
| Crème Fraiche 170g | French cultured cream | Caviar, finishing hot dishes | £6 |
| Salted Butter 250g | Cultured, salted | Bread, the table | £8.95 |
| Unsalted Butter 250g | Cultured, unsalted | Baking, pastry, sauces | £8.95 |
| Greek Yoghurt 500g | Strained whole milk | Breakfast, marinades, dips | £7.95 |
Not sure where to start? If you serve caviar, the crème fraîche is essential. If you love good bread, the salted butter.
The Caviar and Crème Fraîche Pairing
This is the one combination worth planning around.
Crème fraîche under caviar is a classic for a reason. The cool, gently tart cream balances the salinity of the roe and adds a soft richness, without ever overpowering it. Warm a blini, spread a thin layer of crème fraîche, spoon the caviar on top, and finish with the smallest pinch of chopped chive if you like. That is the whole ritual.
If you are building a caviar service, order the crème fraîche alongside the tin. It is the one accompaniment that genuinely earns its place, and a single pot stretches across a generous spread.
How It's Delivered
Dairy needs a cold chain, so this matters.
Everything ships chilled across the UK, packed to arrive in good condition. The crème fraîche comes in a sealed 170g pot; the butter as a 250g roll in salted or unsalted; the Greek yoghurt as a 500g pot. You order what you need, when you need it, with no minimum order to navigate.
Sizes are practical rather than catering-scale. A 170g pot of crème fraîche suits a full caviar service. A 250g butter roll lasts a household a good while. The 500g yoghurt is built for a week of breakfasts.
How to Store and Use
A few simple rules keep artisan dairy at its best.
Crème fraîche. Keep it sealed and cold, and use within a few days of opening. Fold it into sauces off the heat, or finish hot dishes with it; it will not split the way soured cream does.
Butter. Store cold, and bring to room temperature before spreading. Salted for the table and finishing; unsalted for baking and any dish you season yourself. Both freeze well if you stock up.
Greek yoghurt. Keep it chilled and stir before serving. Add it to hot dishes off the heat to avoid splitting, or enjoy it cold with honey, fruit and a little crunch.
Why Buy Dairy from Beleaev
We treat the fridge the way we treat the caviar counter: provenance first, described honestly, delivered cold. The crème fraîche is French; the butter and yoghurt are from Estate Dairy, made with care and without shortcuts.
If you want to understand the ferment behind each one before you choose, our companion guide explains cultured butter, crème fraîche and Greek yoghurt in full.
FAQ
Where can I buy crème fraîche online in the UK?
From specialists who deliver chilled. Beleaev ships French crème fraîche across the UK in a sealed 170g pot, sized for a full caviar service. As a London caviar and gourmet house, we stock it specifically as the classic partner for caviar and blinis.
What is the best butter for baking?
Unsalted, so you control the seasoning yourself. Our Estate Dairy unsalted roll is the kitchen staple for pastries and recipes where added salt would interfere. For bread and the table, the salted roll is the one you want instead.
Is the dairy delivered chilled?
Yes. Crème fraîche, butter and Greek yoghurt all ship on a chilled service across the UK, packed to arrive in good condition. Refrigerate everything on arrival and follow the use-by guidance on each pack.
How much crème fraîche do I need for caviar?
A little goes a long way. A thin spoonful per blini is plenty, so a single 170g pot comfortably covers a full caviar service for several guests, with enough left to finish a pasta or a soup later in the week.
Can I buy salted and unsalted butter together?
Yes, and many cooks do. The salted roll lives on the table for bread and finishing; the unsalted roll stays in the fridge for baking. Both are £8.95 for a 250g roll, and both freeze well if you want to keep a reserve.
--- Browse the range at Beleaev.
Stock the Finest Dairy
The right cultured butter, a proper French crème fraîche, a strained Greek yoghurt: small things that quietly raise everything you cook.
Explore the Beleaev pantry and larder, or begin with the essentials: a pot of crème fraîche for your next caviar service and a salted Estate Dairy butter roll for the bread beside it. For the story behind the ferment, read our guide to cultured butter, crème fraîche and Greek yoghurt explained. Delivered chilled, across the UK.
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