The story of Butter
Butter elevates food like no other ingredient. By lending rich flavour and sublime smoothness, see how Canadian butter makes it better.
It starts with Canadian milk
The best butter comes from naturally delicious milk. It’s collected at the farm and brought to the creamery.
Just the cream of the crop
The milk is pasteurized to eliminate any potentially harmful bacteria, and also keep the milk and butter fresh longer. Milk is spun to separate the cream from the skim milk.
Whipping up the perfect blend
The cream is beaten vigorously in a churning cylinder. As it whirls, it thickens and separates. The liquid, buttermilk, is drained from the solids, which are butter. The butter is blended and sometimes salt is added.
All wrapped up and ready to go
To meet the standard, butter must consist of at least 80% fat. Once weighed, cut, wrapped, and chilled, butter is ready to grace the shop display as well as your favourite dishes.