Nutrition experts affirm that butter can be an excellent nutritional supplement, especially if consumed in moderation, insofar as it contains significant quantities of vitamin A, vitamin D and vitamin B12.

In addition, the saturated fats in butter increase the levels of HDL, commonly known as good cholesterol, which reduces the risk of heart disease.

This is another reason why we prefer to use exclusively superior quality butter obtained from the freshest cream separated by centrifuge and churned within 24 hours of milking.

Centrifugation is certainly the best way of separating the cream from milk without altering its sensory properties, and these qualities are then found in the finished product in the form of incredible fragrance, crumbliness and flavour.