Video: Butter

We have always made our butter using traditional farmhouse methods. In recent years we have installed even more proper ‘old fashioned’ buttermaking equipment to ensure that we can do things that the big factories can’t and we can still produce small runs of handrolled butter as well as now producing the more conventional ‘bricks’ in a variety of sizes.


Making our butter

Photo of Butter Rolls

All our butter is double churned for that extra creamy taste and we handroll the majority of our butter as well as producing 250g and 125g bricks.

Butter making is a natural part of any cheese dairy. We collect the whey (the liquid draining off the curds) and the butterfat within that is separated from the whey as cream. After pasteurisation, the cream is then double churned using traditional barrel churning methods to make the finest butter.

We also process fresh cream from other local dairies to make more butter, and make other types of butter on request.

Photo of Butter Rolls

Hand rolling and wrapping West Country Farmhouse butter in the new butter dairy.

Meet the team

Ian Liversidge - Butter Manager
Photo of Ian Liversidge - Butter Manager

Ian has been with us nearly four years and is our Butter Manager, responsible for all aspects of our butter production. Ian describes the best part of his job as “looking back at the end of the week and wondering how on earth we have managed to achieve all that we have!” When Ian’s not enjoying spending time with his family he also supports Swindon Town Football team and his favourite Brue product is our Waitose Westcountry Butter.