Butter Making at Brue Valley
Butter making is a natural part of any cheese dairy. The liquid draining off the curds is collected, and the butterfat separated from the whey as cream. After pasteurisation, the cream is used to make butter, which is sold in bulk, or in 250g or 125g packets to the customers’ requirements.
Brue Valley Farms has recently, with the help of a grant from the England Rural Development Programme [ERDP], completed a purpose-built extension to the cheese dairy to form a dedicated area for the production and packing of butter.
Facilities are available to produce and pack butter from our own supply, from a customer’s cream, or to pack bulk butter provided by the customer. Packs can be wrapped by hand or machine. Small batches of 250kg to one tonne can be processed, and to date Brue Valley Farms has produced such butters as West Country Farmhouse, Goat, Organic and a natural Omega3 butter.