Raw A2 Grass-Fed Jersey Butter
This is butter that tastes like the milk and the place it came from.
Our raw butter is made from organic, 100% grass-fed A2A2 Jersey milk. The cream is allowed to ferment slightly before it is churned, using an older method that develops more character than the mild, standardized butter most of us are accustomed to.
You will notice it.
The flavor is stronger, a little tangier, and can change with the season, the pasture, and the cows. That variation is part of making food from a specific farm rather than making a product designed to taste exactly the same every month of the year.
If you're accustomed to Kerrygold or conventional sweet-cream butter, this will taste different. Kerrygold is very good butter, but it is made at a scale that creates a remarkably consistent product. This butter comes from one small dairy, one herd of Jersey cows, and the forage growing on that farm.
The slight fermentation is intentional. It is part of an old way of making butter, when cream was allowed to develop naturally before churning.
It isn't meant to taste like every other butter. It's meant to taste like where it came from.
Frequently Asked Questions:
Is this butter pasteurized?
No — it is made from raw cream and is not pasteurized.
Is it salted?
Yes — it’s lightly salted. Salt has traditionally been used in raw butter to help preserve freshness.
How should I store it?
Keep it refrigerated. For easier spreading, leave it at room temperature for a few minutes before serving.
Where is it made?
At Kemps Organic Dairy in Indiana — a certified organic farm with a small herd of grassfed, A2A2 Jersey cows.