Hey guys! It’s been awhile since I last posted about my Australian adventure – got caught up with work/writing about other stuff – but here I am again! 🙂 

Australia is one of the world’s largest exporters of milk – so you’d think it’d be easy to find good artisan butter, right?

Wrong.

At least, according to Naomi Ingleton, a third generation chef turned butter maker. Ingleton, who previously ran a cafe, decided to make the career switch after realising how difficult it was to get a good local substitute for the French artisan butter she was using at her cafe.

“It was just a shame because we have such good quality milk here,” Ingleton shares when we visited her at King Valley Diary in Mohyu, which is now one of the biggest makers of artisanal or cultured butter – churning out 8 tonnes of butter a week. This is shipped to gourmet food stores, groceries and cafes all over Australia as Myrtleford Butter.

King Valley Dairy in Mohyu

Four years ago was when Ingleton and her partner David Taylor took the leap of faith to close down the cafe and focus solely on making butter. They bought a small butter factory which was empty at the time, gutted the whole place and rebuilt it from the ground up. It was a big risk – even with her chef background, Ingleton knew close to nothing about butter making, and had to learn everything from scratch. Today, the factory offers a range of products, from salted and unsalted butter in various flavours such as wild thyme, smoked salt and black truffle, to their signature buttermilk, ghee, ricotta and more.

The factory has a quaint cafe-cum-store area where visitors can browse through products. The bright and airy looking space combines rustic woods with natural lighting and contemporary charm. Aside from dairy products, they also carry a small selection of fresh produce (jams, deli meats, vegetables) from the surrounding region and items such as soap.

Perfect gifts/souvenirs for friends and family if you’re stopping by while on Victoria’s Food and Wine Trail.

We tried a sample of the different flavours, some creme fraiche and buttermilk ‘shots’, served with home made bread. The buttermilk left a tangy, tart taste in the mouth (in a good way, of course!), while the creme fraiche was creamy and smooth – perfect as a spread. It was hard to pick a favourite flavour, but I’d have to go for the confit garlic (one of their bestsellers!) and black truffle butter. Both are good ingredients to pair with butter, and the flavours really shone through. Other varieties available include Wild Thyme, Smoked Salt and the innovative Chocolate Butter.

The factory area where guests can watch the #ChurnGang in action and understand more about the butter making process.

  

Naomi Ingleton at her shop.

Myrtleford has one of the best butters I’ve ever tasted, and I hope they get to expand soon so they can export some to Malaysia! If you’re ever in Aus, look out for the brand – you won’t regret your purchase. 🙂

KING VALLEY DAIRY 

107 Moyhu-Meadow Creek Rd, Moyhu VIC 3732, Australia

Open daily 10AM – 4PM

facebook.com/KingValleyDairy/