The process of butter making has been refined over generations to become both an art and a science. Using the time-honored Fritz Churn method, our butter makers take quality cream from pasture fed cows and churn it into a butter you’ll love.
Quality is our focus throughout. It all begins with our commitment to farming excellence and the environmentally sound, free-range and sustainable principles on our farms.
Once it leaves the farm, our cream is carefully handled throughout transportation and processing until it reaches you in the form of Westgold Butter.
Throughout our supply chain process, strict processing, hygiene and environmental standards are observed. Westgold Butter is produced under FSSC 22000 quality standards, meaning that stringent quality control procedures are enforced.
The result is a quality product that has been handled with care from our family to yours.
Quality milk begins with healthy cows and quality pasture. Our cows, predominantly jersey and kiwi-cross, graze the lush pasture of our South Island farms year round, which we think is the key to making top notch milk and butter.
Chilled milk is collected from our shareholder farms, and promptly transported to the factory using our own fleet of tankers.
Modern separation technology removes the skim milk from the cream before it is churned into butter.
Pasteurising under vacuum pressure ensures the safety of the cream and helps give a consistent flavour.
The traditional Fritz Churning process transforms the cream into butter with the removal of most of the cream’s moisture, known as buttermilk.
Westgold Butter is packed and chilled as soon as it leaves the churn, locking in its delicious fresh taste.
Spread on your morning toast, melted on a delicious baked potato or in your favourite cake recipe – Enjoy Westgold butter your way.