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The use of butter for human nutrition and the processing of milk into cream and then butter is as old as the keeping of cattle as domestic animals. The quality of the butter depends on the quality of the cream and its proper fermentation. The quality of our cream depends on the quality of the milk and the quality of the milk depends on the way the animals are fed on the farm. Farm or close-to-farm processing saves huge amounts of energy and leaves the life forces of the milk intact. The consumers have to fight for the right to choose raw milk and raw milk products from farms they know and they can trust and that underlie certain hygienic controls. They have to fight for their rights against the close cooperation of the dairy industry and state veterinarians.