The world keeps turning and we keeping churning.
The chilled cream is transferred to our churn, where two rotating augers and mincing plates work it until it is transformed into smooth and creamy golden butter.
This is the Fritz churn method; it’s a traditional European method of butter-making dating back to 1893. During this process, the fat content of the cream doubles as the liquid milk (buttermilk) separates and drains away.
Time and patience are the keys to our beautifully crafted butter, and this is where our skilled butter-makers come in. Our expert team have tens of thousands of butter-making hours under their belt, they know by eye when the butter is just right.
GRASS-FED GOODNESS