From a time when horse and cart delivered cream, Westgold’s dedication to tradition and craftsmanship has remained the same throughout generations.
Back in the day
Like the adventurers who chose to chase their fortunes on the rugged West Coast during the 19th Century, Westgold's forebears too discovered 'gold'.
Westgold butter’s
own pioneers began production of their own little gold block in 1893, when the first commercial butter plant opened on the West Coast. More than 120 years later, the spirit still lives on in Westgold, where their expert butter-makers are in business of crafting top quality, award winning butter.
Our Farming Families
Embodying the Westgold heritage are our farming families – the Jarman, Lange, McKay and Affleck families. With generations of farming know-how, families such as these are an integral part of Westgold’s success.
The origins of a champion butter
Westgold butter begins with healthy cows grazing lush South Island pastures. Milk is collected from our farms and taken promptly to the factory by our tankers, where the cream is separated for churning.
At Westgold, we use the time-honoured Fritz Churn method to transform our quality cream into tasty butter. We believe this method, derived from traditional batch-churning methods, gives our butter it’s special taste.
Once churned to perfection, it’s packed, chilled and delivered; ready to be spread on your morning toast, worked into some jolly good baking, melted with garlic and herbs over a sizzling steak or however you choose to enjoy it.
As with everything the proof is in the eating, and Westgold’s Unsalted butter proved to be the best of the lot when it won the Champion Butter Award at the 2016 Champions of Cheese.
Ready and waiting
The rest of the world already knows the Westgold secret; as our little blocks of gold have been exported to discerning taste buds for years. Now we’re able to share our craft and the butter we produce with our fellow kiwis.
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