Butter

For more information call (03) 5752 2300

Our Butter is cultured using a unique blend of four cultures, the cream is let to sit for up to 18 hours to let the flavor develop and the pH of the cream to decrease.

The butter has a slight acidity with a crisp, clean finish that gets your saliva glands working. A very European style butter unlike any domestic butter on the market. Our salted butter is lightly salted using a natural lake dried salt from Mt Zero. We really wanted that traditional crunch in our butter that good European butters have from natural salts.

Visitors to Myrtleford can watch the butter production from our viewing platform. The butter churning takes about 2 hours from start to finish. Our packaging was designed by the awesome crew at Swear Words who worked tirelessly to get the look we were after.

Curious about the benefits of eating cultured butter?

20 reasons to eat cultured butter (52 KB)

Unsalted & Cultured Butter

250g logs, natural cultured butter great for cooking and baking or just to have on toast for a sodium free option

Lightly Salted & Cultured Butter

Lightly salted with Lake Dimboola Salt from Mt Zero. A natural lake salt with a sharp taste and course texture. Perfect to cut through the butter fat. We use salt with 1mm aggregate




Cultured Pure Buttermilk
Our buttermilk is unique, the by-product of the butter making process. It contains all of the beneficial bacteria used in our butter production without the fat.

Check out our Buttermilk Page for more information and tips on using buttermilk.