Al Bekkum crafts his European-style traditional butters in small batches from the milk of a farmstead herd of cows living in a Wisconsin prairie grass environment. He uses organic farm-fresh sweet cream to make “Summer Butter” from April to October when cows are on pasture, creating fresh, herby flavors and a sunny yellow color. “Harvest Butter” is crafted with sweet cream from the same dairy herd, nourished from fall to spring by harvested Wisconsin grasses and grains, to create a distinct, intense creamy flavor and color. “Spesiell Kremen” is Nordic Creamery’s Cultured Butter that is only churned at limited times throughout the year from the same farmstead milk supply, and made with his recipe for a European style butter.
Nordic Creamery's butter with dried basil and garlic added. Add to Italian bread or pasta for an instant side, fabulous on vegetables as well.
Nordic Creamery's rich butter with creamy maple syrup mixed in. Add to pancakes or waffles in place of butter and syrup.
Nordic's creamy butter with just the right amount of cinnamon and sugar added.
Available only April to October when the cows are out to pasture. The butter has a sunny yellow color from the rich pasture grass. Sweet and light with slighlty herby flavors.
The quality is seen in the rich yellow color. The cows are eating harvested hay and grains in the fall coming thru in their milk.
This goat butter brings out the most natural colors and flavors of the butter as influenced by the pastures in the area. A creamy white in appearance with a smooth taste.
A rich, cultured butter with nothing but sea salt added. Unlike other butters, this is made with live cultures. This rich butter boasts 85% butterfat. Rich and flavorful enough to be used alone as a spread.