Top 100 Butters
in the World

Irish butter is a rich, golden dairy product made from the milk of cows that graze on Ireland’s lush, grass-fed pastures, and it has become one of the country’s most recognized foods both locally and abroad. Its reputation is built not only on its flavor and texture but also on the environment from which it comes, where abundant rainfall and mild temperatures allow cattle to graze outdoors for much of the year. This creates a butter with higher levels of natural carotene, giving it a distinctive deep yellow color and a flavor often described as creamy and full. The making of butter in Ireland goes back thousands of years, with references found in archaeological discoveries where bogs preserved wooden churns containing remnants of early butter. In rural communities, butter production was once a household activity, with families churning cream to supply their own kitchens and local markets. By the nineteenth century, cooperatives and creameries began to shape the modern industry, and brands like Kerrygold later carried Irish butter onto the global stage, establishing it as a product associated with quality and authenticity. To prepare butter, fresh cream is churned until the fat solids separate from the buttermilk. The resulting mass is washed and worked to the desired consistency, with salt sometimes added for preservation and flavor. Irish butter is typically made with cream from grass-fed cows, which influences its nutrient profile and lends it a distinctive taste compared to butter from more industrialized dairy systems. It can be used in cooking, baking, or simply spread on bread, where its depth of flavor stands out without need for embellishment. One detail that sets Irish butter apart is its high butterfat content, often around 82 percent, which is slightly higher than many standard butters. This gives it a particularly smooth texture that melts evenly, making it favored by both home cooks and professional chefs. Today it is eaten daily in Irish households, appearing on tables at breakfast with soda bread, spread on scones, or melted over vegetables and potatoes. Internationally, it is prized in baking, as its fat content improves pastry texture and flavor. Pairings are diverse, but it is especially at home with freshly baked bread, seafood like grilled lobster or prawns, and in sauces where its richness enhances both flavor and mouthfeel.Expand

This butter originates from Turkey, specifically the Yakcukur area in the province of Trabzon. It's made with a combination of pasteurized cow's milk cream and butter cultures. Once prepared, the butter is washed with ice-cold water, then stirred with a large wooden spoon for a long time until the butter is shaped. It's traditionally decorated with a few incisions on top, usually made with a spoon. This butter with a unique flavor, color, and aroma is produced using only traditional methods. It's mostly consumed as a breakfast item.Expand

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the high amounts of carotenoids in it. The Veys Bay and the surrounding area are made of chalky, clay soil near the sea and have top quality pastures where the grass is very rich in iodine and beta-carotene. The soil and pastures give the milk a unique taste, color and high mineral salt content, all of which can be seen and tasted in the final product - d'Isigny Butter. It tastes sweet, creamy, slightly like hazelnuts and contains lots of vitamin A. When sold, it can be packaged in shapes of blocks and rolls or placed in baskets. Expand

Ghee is a type of clarified butter that is considered a superfood by many people. It is cooked for a long time so that nearly all of the milk and moisture is removed. In India, due to the hot climate, butter has to be stabilized for storage and use, so people decided to clarify it. Although it was initially made in the northeast of India, ghee first started to gain popularity in southern India. Ghee is also extremely healthy, since it is full of vitamins A and E, fights inflammation, and is low in lactose and casein. It is also considered a sacred fat, and ritual candles are sometimes made of ghee. At some Hindu weddings, men have an eating contest where they eat as much of it as possible as part of a fertility ritual. With its nutty flavor and numerous health benefits, ghee is guaranteed to remain a staple of Indian culinary world.Expand

Beurre Charentes-Poitou is a traditionally made, solid, pale butter that has a unique aroma. It is produced using pasteurized cream and easily spreads on toast or bread. Its unique taste and soft texture are due to the traditional process of barrel churning. After the cream is churned, the fat pieces are damaged and clump together in a mass that separates itself to butter and buttermilk. The butter is rinsed in cold water and shaped to preference. Before being sold, the butter is salted, packaged and chilled. Just twelve dairies are allowed to produce Charentes butter today, and no additives, preservatives or artificial colors can be added in the process.Expand

Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The Azores are known for their lush, green pastures and a climate that is ideal for dairy farming. The cows in the Azores graze on rich, diverse grasslands, which contributes to the unique taste and quality of the milk they produce. This milk, in turn, is used to make Manteiga dos Açores. The butter has a rich, creamy taste, with a slight hint of saltiness. The flavor is often described as more intense and fuller than regular butter, reflecting the quality of the milk from which it is made. The butter is smooth and spreads easily, making it a favorite for use on bread, in cooking, and baking.Expand

Niter kibbeh is a popular Ethiopian and Eritrean product that is also the secret ingredient in many popular regional dishes. Essentially, it is slowly-simmered clarified butter with the addition of spices such as garlic, onions, ginger, cinnamon, cloves, cardamom, and fenugreek, imparting a unique, spicy aroma to the final product. Complex and rich, this butter variety is quite versatile: it can be used when cooking sauces, eggs, and vegetables, but it is also often brushed on injera flatbreads.Expand

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the cows graze on lush Ardenne pastures. In order to preserve the quality and authenticity of the final product, the entire process, including the production of the milk and the maturing and churning of the butter must take place within the designated area. Beurre d'Ardenne is marketed in two varieties, Doux (sweet or unsalted) and Salé (salted).Expand

Mantequilla de Soria is a high-quality butter made from the local Friesian or Pardo-Alpina cows' milk in the province of Soria. The color of Mantequilla de Soria ranges from ivory to straw yellow, and the taste is slightly acidic and reminiscent of fresh cream. The butter comes in three varieties, natural, salty and sweet, depending upon whether salt or caramelized sugar syrup is added to the butter. After skimming the milk and beating the cream, lactic ferments are added after 3 or 4 hours after the start of the ripening to achieve a smoother and silkier butter. During the time of maturation Mantequilla de Soria develops a complex aroma and taste resembling that of nuts and sweet fruits. After maturation, this artisan butter is kneaded and shaped into blocks that can be packaged and sold. Expand

Manteiga de garrafa, also known as "butter in a bottle," is a traditional clarified butter. Originating from the Northeast region of Brazil, it is made by simmering butter slowly to remove the milk solids and water. The result is a clear, golden liquid that has a rich, nutty flavor and a higher smoke point than regular butter. Manteiga de garrafa is commonly used in Brazilian cuisine to cook and flavor a variety of dishes, adding a distinctive taste that is cherished in many traditional recipes.Expand

Maison Bordier is a French company specializing in artisanal butter production and cheese aging, founded in 1985 by Jean-Yves Bordier. Based in Saint-Malo, the company is known for its traditional butter-making methods, including hand-kneading on wooden boards, resulting in a smooth texture and rich flavor.

In addition to classic butter, Maison Bordier offers various flavored varieties, such as butter with seaweed, lemon and olive oil, and Roscoff onion. Their products are highly valued by top chefs and gourmet enthusiasts worldwide.

Beyond butter, the company is also involved in the aging of select cheeses, emphasizing high-quality raw ingredients and respect for traditional techniques. Maison Bordier also operates several stores and restaurants in France, where customers can enjoy their products and learn more about the production process.Expand

Le Ponclet is an esteemed artisanal dairy producer located in Locmélar, Brittany, France. Founded by David Akpamagbo, the farm is renowned for its exceptional raw milk butter, Beurre le Ponclet, which has garnered acclaim from top chefs and fine dining establishments worldwide.Expand

Beppino Occelli is a prestigious Italian producer of butter and cheeses, renowned for blending tradition with innovation. Since its founding in 1976, his products have been crafted with meticulous attention to quality, using the finest ingredients from the Langhe region and the Alps. The uniqueness of Occelli’s cheeses lies in their long aging process, which takes place in the historic cellars of Valcasotto, where controlled humidity and temperature allow for the development of distinctive aromas and rich textures.

His butter, made from the highest quality milk, is highly valued for its full flavor and creamy texture, making it indispensable in gastronomy. Dedicated to preserving local traditions, Beppino Occelli revitalized Valcasotto, transforming it into a unique "cheese village," where lovers of authentic dairy products can enjoy an unparalleled experience. His products embody the perfect balance of expert craftsmanship and natural ingredients, recognized and appreciated worldwide.Expand

Échiré is a French dairy founded in 1894 in the village of Échiré, located in the Marais Poitevin region. It is renowned for producing high-quality butter and dairy products using traditional methods.

Their butter, protected by the AOP Charentes-Poitou designation, is highly valued for its exceptional quality, hazelnut notes, and smooth texture. Échiré products are available in over 40 countries and are frequently used in prestigious restaurants and luxury hotels worldwide. In addition to butter, Échiré also produces premium milk sourced from its region. Their milk is rich and creamy, evoking nostalgic flavors from childhood, making it perfect for breakfast, snacks, or use in gourmet recipes. A strong commitment to preserving traditional craftsmanship and maintaining high-quality standards has made Échiré a symbol of excellence in the world of dairy products.Expand

Fen Farm Dairy is a family-owned dairy farm located in Suffolk, England, renowned for its rich tradition of producing high-quality dairy products. It was founded by Jonny and Dulcie Crickmore, who are the third generation of farmers.

The farm focuses on sustainability and innovation in production, applying ecological and energy-efficient methods. Fen Farm Dairy is particularly known for its butter, especially its Bungay Butter.

This butter is the result of their dedicated approach to using raw milk from the farm located in Suffolk, England. The milk used in butter production comes from their cows that graze on natural pastures, ensuring high quality and the natural integrity of the product.Expand

Founded in 2000 by Diane St. Clair in Orwell, Vermont, Animal Farm Creamery quickly gained cult status among top chefs, including those at The French Laundry and Per Se, where its butter became an essential ingredient in fine dining. Animal Farm Creamery employs the best traditional dairy methods, producing handcrafted cultured butter made from fresh, raw milk, collected directly from the farm. The butter is churned and shaped by hand, giving it an exceptional texture, rich dairy flavor, and delicate aroma. In addition to butter, the creamery also produces high-quality cream, which is regionally distributed through Provisions International. Due to limited production, Animal Farm Creamery products are not commercially available in large markets – they are delivered directly to top restaurants, while a select quantity can be purchased through Saxelby Cheesemongers.Expand

GirOrganic is an Indian organic food producer founded in 1990 in the state of Gujarat. The business began with five or six cows of the indigenous Indian Gir breed, while the company states that its herd now comprises more than 450 animals. Production takes place across more than 500 acres of certified organic farmland in the Surat and Chhota Udaipur areas. The cows are fed fodder grown on the company’s land without synthetic fertilizers. Manure and other farm by-products are used as natural means of maintaining soil fertility. The brand’s best-known product is A2 ghee made from the milk of Gir cows. It is prepared using a traditional process in which the milk is first transformed into butter and then slowly heated to separate the water and milk solids. In addition to milk and ghee, the range includes wood-pressed oils, stone-ground flour and spices, pulses, peanut butter, honey, natural sweeteners, and pickled vegetables. Some of these products are made from ingredients grown on the company’s own organic farmland.Expand

Rørosmeieriet is a Norwegian dairy specializing in organic milk products, based in the town of Røros in Trøndelag. It was founded on January 5, 2001, after Tine closed its local production facility. Four former employees joined forces with organic farmers from the surrounding area to continue processing milk in the region. The dairy’s founders were Inge Broen, Ola Arvid Feragen, Arnt Langen, and Reidar Sommer. Production takes place in a facility built in 1970, which had previously been operated by a local dairy cooperative and later by Tine. Rørosmeieriet draws on the area’s dairy traditions, whose organized history dates back to the Rausjødalen mountain dairy cooperative established in 1856. The company uses organic cow’s milk from the Røros area and neighboring parts of central Norway. It revived traditional butter production in 2002, following a method used in local households by Ingrid Skancke. Its range includes whole and reduced-fat milk, cream, sour cream, butter, yogurt, fresh cheese, and several fermented milk products. A particularly important product is tjukkmjølk, a traditional thick fermented milk from Røros with a Norwegian Protected Geographical Indication. The dairy combines industrially organized production with traditional recipes and gentle milk processing. Its products are distributed through Norway’s largest retail chains, while the dairy also operates its own store.Expand

Pepe Saya is an Australian dairy artisan dedicated to creating high-quality, handcrafted dairy products, with a special focus on cultured butter. Founded in 2010 by Pierre Issa, the company embarked on its mission with a simple yet ambitious goal – to revive traditional butter-making techniques in Australia and provide consumers with an authentic, rich, and natural taste. Pepe Saya uses only 100% Australian cream, sourced from local farms where cows are pasture-fed.

Their cultured butter undergoes a slow fermentation process, where beneficial bacteria (probiotics) are added to develop a complex and deep flavor. After fermentation, the butter is hand-shaped and carefully packaged, maintaining the highest quality and authenticity of artisanal production. Pepe Saya is committed to ethical and sustainable production, supporting local farmers and using methods that have minimal impact on the environment.

Their butter is free from artificial additives and preservatives, and the packaging is eco-friendly and biodegradable.Expand

Lewis Road Creamery is a boutique dairy company based in New Zealand, founded in 2012 by Peter Cullinane and Andrew Railton. The company is renowned for producing high-quality dairy products, including milk, butter, cream, ice cream, and yogurt.

Their chocolate milk drink, launched in 2014 in collaboration with Whittaker's Chocolate, gained massive popularity, leading to a nationwide shortage due to overwhelming demand. In 2020, Southern Pastures acquired full ownership of the company after previously holding a 50% stake.

Ben Wheeler, who was awarded New Zealand Marketer of the Year in 2021, was appointed General Manager of New Zealand operations in April 2022. Lewis Road Creamery continues to innovate, launching limited-edition products, such as their horopito-flavored milk in celebration of the Matariki holiday.Expand