Unsalted Sweet Cream Butter

Find out more

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content – at least 82% (not more than 16% water and 2% dry non-fat milk). It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]

Read More... from Unsalted Sweet Cream Butter

22.08.2022

Bio Butter (Organic)

Find out more

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]

Read More... from Bio Butter (Organic)

15.07.2022
Frozen Butter

Frozen Butter

Find out more

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. The product is then frozen at min. -18°C. [...]

Read More... from Frozen Butter

30.04.2022
Whey Butter

Whey Butter

Find out more

Whey Butter is a by-product of cheesemaking when the cream is separated from whey and then transferred into butter. Unlike conventional fresh butter produced from milk, the butterfat from whey butter is subjected to the preliminary process of cheese making. Whey butter is considered a high-end product, as its production requires time and specific skills. [...]

Read More... from Whey Butter

28.04.2022