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Minerva Dairy Sea Salt Butter Sticks (CASE)

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Minerva Dairy Sea Salt Butter Sticks (CASE)

$44.00 $42.64

12/CASE

Quarter Pound Sticks (2)
Sea Salt Amish-style Roll Butter with 84% butterfat
Pasture Raised Cows on Northeast Ohio Family Farms
CASE OF 12

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Amish-Style Quarter Pound Stick Butter with 84% butterfat
A Full-Fat Dairy Product
High in Omega 3 and CLA
Simple Ingredients: Pasteurized Cream (Milk) & Sea Salt
Throughout Five Generations Minerva has continued to make Amish-Style Butter in small batch churns with naturally cultured cream. The slow churning process gives the butter an authentic thick texture. 
Enjoy the convenience of pre-measured quarter stick butters, four in each one pound container.
This butter is great for cooking and spreading.

Ingredients: Pasteurized Cream, Sea Salt

2 STICKS PER PACK
12 PACKS PER CASE
Minerva Dairy

Minerva Dairy

Our Story: From Pasture To Plate
Minerva Dairy is America’s oldest family-owned creamery, crafting rich and creamy butter and cheese products. It all started with our founder, Max Radloff, in 1894. At the age of 21, Max founded and opened Hustiford Creamery in Wisconsin. During the early 1900s, Max continued to expand his business, opening and running 26 dairy facilities before consolidating the company to its present location in Minerva, Ohio. In 1912, Max’s son Roland took over the company, but he struggled to sustain it after the sudden passing of his wife. Max, however, was more than ready to step back into the family business. From day one, Max Radloff aimed to make the best butter around and made it his life mission to perfect our family’s recipe. What Max created was a small-batch, slow-churned butter that is 85% butterfat. If you’ve ever wondered why our butter is creamier, richer, and more flavorful than other brands, it’s all thanks to that high butterfat content.

We continue to package our butter, which contains 85% butterfat, in 2-pound rolls and 8-ounce cartons with two 4oz quarter sticks. Just like generations before us, our butter is still made in small, slow-churn batches using milk from local pasture-raised cows. We pasteurize between 450,000 and 600,000 pounds of milk daily, six or seven days a week—amounting to between 52,000 and 70,000 gallons each day! Today, the fifth-generation siblings Adam Mueller and Venae Watts run the show, having worked at the creamery since they were 12. After 130 years of making butter, we’re confident that we create better butter simply because we’re better at making butter. We’ve stuck to what we know best, still producing the same butter that launched our family business! The addition of 12,000 cows from local family farms ensures we have enough milk to make both cheese and butter for you to enjoy. 

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