The production process
The cream is immediately pasteurized as soon as it arrives in order to eliminate harmful bacteria. It then begins a ripening process of 24-48 hours. This ensures that we achieve the correct acidity. After going through this traditional ripening process, the butter is freshly churned every day in authentic churns, a feature that is unique in Benelux. This is just how our forefathers did it, but ten times bigger. The churning process yields churned butter and buttermilk.
At the end of the process the fat is kneaded in order to achieve a better distribution of humidity in the clots and to ensure that the clots are of equal size. As a result, we obtain a deliciously smooth product of exceptional quality.