The world's most expensive butter often points to rare, artisanal brands like Animal Farm Creamery's "Orwellian Butter" from Vermont, favored by top chefs for its exceptional creaminess (87% butterfat) and seasonal flavor, selling for around $60 a pound, or French butters like Le Beurre Bordier, prized for their silky texture and rich flavor from grass-fed milk, costing around $12 for a small stick, with prices driven by meticulous hand-churning and exclusivity.
The most expensive butter in Australia often comes from small-batch artisans, with Madeleine Signature Butter by Jack Gaffney noted for high prices (around $12 for 120g) for its quality, while imported French butters like Lescure or Isigny St. Mere at specialty grocers also command high prices (around $10 for 250g), far exceeding standard supermarket brands. Premium Australian cultured butters from brands like Pepe Saya and Meander Valley also sit at the higher end.
Appreciating the very best that butter has to offer from all over the world.
Its handcrafted production process and exceptional taste make it more expensive than standard butters. However, for those who appreciate gourmet foods, the price is justified. Typically, the online price of butter varies depending on the size of the package. The cost of Echire Butter also reflects its exclusivity.
The healthiest butter in Australia is generally considered grass-fed butter, like Westgold, due to its higher omega-3s and CLA (Conjugated Linoleic Acid), but for a heart-healthier choice, nutritionally dense spreads with plant sterols or lower saturated fat, such as those with olive oil or canola, are often recommended over traditional butter by dietitians. Always check nutrition panels for low saturated fat and trans fat, especially with Western Star or Devondale if choosing dairy.
Here's the simple truth: 🐄 There Are Fewer Dairy Farms in Australia In the past two decades, Australia has seen a steady decline in dairy farms. Rising costs, industry consolidation, and tough conditions mean fewer farmers are producing milk — which means less supply.
From the lush pastures of Brittany to your table, Le Beurre Bordier crafts a rich, creamy butter that is called by many as the best butter in the world. A staple in Michelin-star restaurants, this French butter was once exclusively used by professional chefs in French kitchens.
No matter the variety, butter eventually goes bad. Though butter has a relatively long shelf life thanks to its high fat content and, in the case of salted butter, the preservative effects of salt, it is still a perishable dairy product.
Chefs agree that Kerrygold unsalted is the best grocery-store butter thanks to its rich flavor, golden color and smooth texture. Its 82% butterfat content makes it creamy, spreadable and flavorful without being too heavy for baking or cooking.
A closer read reveals there are two versions of “Beautifully Butterfully Salted Butter” made for Aldi by rivals Fonterra and Murray Goulburn. If either of them wins it will be interesting to see how Aldi explains to their customers which half of its award-winning butter is which.
Yes, Bulla Dairy Foods is still proudly Australian-owned and operated by the same three founding families (Sloan, Anderson, and another related family) since 1910, making it one of Australia's oldest family-owned dairy businesses, producing all its products in Victoria using local milk.
Some butter types, like grass-fed and organic, have more nutrients and fewer additives. Butter can be part of a balanced diet, but some types offer more nutrients and fewer additives than others. Grass-fed, organic, and whipped butter are among the healthiest options to consider.
CHEF GORDON RAMSAY USES DAIRY FREE BECEL® PLANT BUTTER TO SHOW HOME COOKS HOW TO ELEVATE THEIR COOKING AND BAKING.
Costco's Kirkland Signature grass-fed butter is made by Westland Milk Products on South Island, New Zealand.
A coastal terroir where soils of marine origin, combined with a mild and temperate climate, encourage the growth of grass that is bursting with mineral salts and carotenoids. The cows here produce naturally rich milk and, as a result, butter with a unique flavour, creaminess and colour.
Myth #3: Expiration dates mean food is unsafe after that day. The Truth: Most dates on butter are quality guidelines, not safety warnings. Butter stored correctly, especially when frozen, can last for months or even up to a year beyond its printed expiration date.
Yes, it is generally safe to leave salted butter on the counter for up to 1-2 days, as salt acts as a preservative. However, unsalted butter should be refrigerated to prevent spoilage.
European homes often leave butter out on the counter. This makes butter soft and easy to spread. People do this because it is a tradition. European butter has more butterfat, so it stays fresh longer.
For example, in Australia they don't have GST on butter. If you take GST off the New Zealand price and convert it to New Zealand dollars, a similar block of butter is often cheaper in New Zealand than in Australia.
In 1899, Steele County declared itself the butter capital of the world, with 24 creameries at one time. A French chemist created margarine while seeking a prize offered by Emperor Napoleon III.
LURPAK® QUALITY BUTTER SINCE 1901
We have had an uncompromising approach to making real, quality lactic butter since 1901. Made only with the highest quality ingredients Lurpak® butter has a distinctive, creamy delicate and fresh taste.
Yes, $70k is a fair salary in Australia, often near the median income, making it a decent living for a single person, especially outside major cities, but it can be tight in expensive areas or for those with high living costs like mortgages, with full-time averages now closer to $90k-$100k.
The "best" butter in Australia depends on preference (artisan vs. mainstream, cultured vs. regular), but top contenders include Pepe Saya, Meander Valley, Lard Ass, and Duck River Meadows for premium/artisan quality, while Western Star offers excellent mainstream cultured options, praised for richness, traditional methods, and grass-fed sourcing for healthier fats.
Gen Z isn't drinking as much milk due to health concerns (lactose intolerance, acne), ethical/environmental worries about dairy farming, the influence of social media promoting alternatives, increased awareness of dairy's downsides, and a desire for healthier, more personalized options like plant-based milks, though they still enjoy other dairy products like cheese and yogurt. They question traditional health advice and are swayed by peer culture and eco-consciousness, leading them toward alternatives for taste, values, and lifestyle fit.