Our butter

Guernsey butter is from Guernsey pedigree cows, named after their island habitat. The butter has a high percentage of beta-carotene and fat and is rich in minerals and proteins. Perfect for those who want to distinguish themselves in making sauces, purees, patisserie, ice-cream or chocolate.

Unique qualities of the Guernsey milk and butter:

• High fat percentage. Milk has a very high percentage of fat, nearly 6%. As a result, the milk and butter have a delightful creamy taste. This together with the high percentage of beta-carotene makes the butter irresistable.

• Highest beta-carotene percetage in the world. The Guernsey cow does not digest the carotene (that can be found in the grass) as opposed to other breeds of cows who do so partly or wholly. In her body the carotene is converted into beta-carotene and this why the Guernsey milk has such a very high percentage of beta-carotene (pro-vitamin A). This is converted into vitamin A in the human body (which strengthens the immune system and is important for eyesight, bones, teeth, skin and growth). The high percentage of carotene can also be seen in the skin and the fat resulting in a deep-yellow colour of the milk.

• 95% of the Guernsey cows produce the famous A2 milk. In comparison, only 25% of the black and white breeds of cattle (the Holsteins and Friesians) produce A2 milk and only 40% of the Jersey cows. Read everything about the health benefits of A2 milk.

• Extremely rich in the essential fatty acid omega 3. Guernsey milk has three times more of the beneficial essential fatty acid omega 3 than other breeds of cows. By nature, the Guernsey milk also has a better balance of fatty acids than other milks, with test results showing it to have one part omega 3 to two parts omega 6, whereas all other milks are one part omega 3 to six parts omega 6.