High butterfat and lower moisture deliver superior taste and culinary results.
Crafted with pure, simple ingredients, and minimally processed. No gums, thickeners, stabilizers, artificial ingredients, or coloring agents are ever used in our butter. You can taste the difference.
By law, American butter must contain at least 80 % butterfat while the minimum for European butter is 82 % butterfat. Straus Family Creamery’s butterfat content exceeds both standards with 85% butterfat content. In fact, our butterfat content is higher than almost any available. Our butter has extremely low moisture, resulting in flakier crusts that rise higher and brown more evenly when baking. It also won’t burn as easily when sautéing.
The sweet, coastal pasture grasses our cows graze are high in beta-carotene, which gives our butter a richer, deeper yellow color than most butters. The grasses also give our butter its unique Straus flavor.
We make our butter European style — in small batches in our old-fashioned 1950s butter churn. This artisan style of making butter takes time. We make about the same amount of butter in one week that a typical wholesale butter manufacturer makes in one hour.
Named “One of the Top Premium Butters in America” by Food & Wine magazine, it’s a favorite of culinary professionals and home chefs alike.