Aug 30, 2018
3 mins read
With today’s diners demanding food that is ‘real’, it makes good business sense to choose ingredients as close to their natural state as possible.
And being just a churn away from full cream cow’s milk, butter easily meets that requirement.
But not all butters are created equal. The quality of a butter is determined by the quality of the milk used to make it.
With Australia's temperate climate, cows are outdoors grazing on pasture all year round, thus producing a superior milk and consequently a butter with a fuller, creamier flavour.
Butter from pasture-fed cows also has more beta-carotene than cows fed on grains, which is why Australian butter has a distinct colour – you can literally see the goodness in that signature yellow hue.