Our butters and spreads are renowned for quality and taste. Made from the freshest milk, making them spreadable straight from the fridge
Step 1 – Receipt of Milk
Raw Milk is received directly from the farm and checked for superior quality.
Step 2 – Separation
The milk is separated into cream and skim-milk. With the cream being used for butter production.
Step 3 – Pasteurisation
Our Cream is then pasteurised.
Step 4 – Aging
The cream is ‘aged’ in a silo for a minimum of 8 hours to enhance the richness of the cream.
Step 5 – Churning
The cream is then churned until butter, with salt added to give the butter that distinctive Rowan Glen flavour.
Step 6 – Quality Checks
All butter is then analysed and tasted to ensure we deliver the same great taste every time.
Step 7 – Packing
Butter is packed into either foil, parchment or a tub.
Step 8 – Chilled Storage and Dispatch
There are so many ways to enjoy Rowan Glen Butter, what is your #RealTaste?