Whey Butter? It’s whey better. Producing our range of mozzarella leaves us with some whey byproduct. Of course, we use this to make our ricotta, though we also take the butterfats from this whey and churn it into our delicious Whey Butter. Whey Butter has a luscious texture, with a mildly cultured, salty flavour profile, having been derived from the same dairy once used to make cheese with. You can utilise Whey Butter in the same way you use regular butter, and enjoy the enhanced flavour it will bring. We supply it in 12kg bulk format for your bakery high-volume butter needs, along with 1kg sheets, perfect for laminating into croissant dough. Try making buttery shortbread, baste it over steak, or whip it with bottarga or truffle for flavoured whey butter to serve with fresh bread.

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