Making our butter
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.
Hand rolling and wrapping West Country Farmhouse butter in the new butter dairy.
Meet the team
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.
Malcolm Dyer – Buttermaker
Malcolm came to us some years ago as a cheesemaker but has now diversified to become an expert buttermaker, relishing challenges from diverse customers to make butter to their requirements. Sweet cream, whey cream, organic or goats butter; unsalted, salted (how many types of salt are there?); 200g or 250g rolls, 200g, 250g or 125g bricks - just ask Malcolm and he’ll make it. His favourite butter? West Country Farmhouse with Maldon sea salt.