Why does our butter taste better than what you might find next to it at the grocery store?
Our milk comes from animals that eat delicious and abundant Puget Island grasses. First, we use a vacuum milking system that quickly gets the milk from the udder to the chiller. A key to better tasting milk is to chill it as quickly as possible. Because our butter goes from the cow to the store in 3-4 days, it is fresher than other large operations where the milk was started out in one place, was transported in a tank truck to another processor to be combined with milk from other places, then pasteurized at extremely high temperatures and the cream extracted. Then, it might have been shipped to yet another place where it was made into butter before being shipped long distances to distributors, then to stores. And yes. Our sweet cream butter is pasteurized.
All of our products are created with all of this in mind.