During cheesemaking as the curds and whey are gently separated, the aromatic cheese flavors begin to develop as the cheese cultures ferment. Rarely is the whey cream separated from the whey to begin the skilled small-batch churning process of hand-making world class whey butter, traditionally known as “farmhouse butter” or “old-fashioned butter” and now the king of artisanal butters with its “mild, nutty, cheesy and richer, fuller flavor” profile. In past years there was no opportunity for this lost resource of whey butterfat (previously disposed of) and with passion and dedication, we’ve created a masterpiece for your table and as a baking ingredient. Cheese-making cultures produce the whey butter flavor secrets.

The artisan butter scene is alive and our whey butter, all natural, sustainably sourced and no ingredients except whey cream and sometimes sea salt, brings about the perfect adventure in flavor and textural mouthfeel sensation. Whey butter is best enjoyed as a spread and the rich savory notes will have you using it everywhere. Whey butter can be used in cooking, baking and as a topping. Baked pastries and cookies using whey butter have a slightly more delicate, softer texture and crumb integrity is a little finer, lending itself to extra-special creations. Whey butter is a rare delicacy and our mission is to reintroduce this exciting long-lost art of whey butter making to the world.

Unlike most “ordinary” butters, whey butter gifts us with a “mild, nutty, cheesy and richer” flavor profile. It also offers a more delicate texture for spreading and improved crumb integrity in baked goods, lending itself to extra-special kitchen creations.

Whey butter is a rare delicacy and our mission is to reintroduce this exciting long-lost art of whey butter making to the world.

Acclaimed British Isles Chef Ian Farrell, Executive Pastry Chef for Oracle and Bon Appetit, and at some of San Francisco’s top bakeries, Noe Valley Bakery, Citizen Cake and Creative International Bakeries, has reviewed our whey butter and has tested it in dozens of recipes with great results for flavor, texture and mouthfeel. Pastry Chef Ian Farrell loves Whey Butter and is part of our team.

Below are a few of the results from Chef Farrell’s bakeries: