Our Butter Story
Seven years ago, the founder of Lewis Road Creamery, Peter Cullinane, had a dream. He wanted to create the world’s best butter. And why not? After all, we have some of the best pastures and cows in the world and we are a nation obsessed with dairy. It’s the backbone of our country.
He started small – in his kitchen, no less, with fresh cream and a mason jar, with a memory of what his father had told him from his days on the farm and a whole lot of passion and began selling to a handful of top restaurants.
Now, we are the leading brand of premier butters in New Zealand and we are bringing to the US our finest efforts.
We take our own grass-fed, free range cream from our own farms in Canterbury, New Zealand.
It’s traditionally churned in the little town of Hokitika, where Peter’s great-great-grandfather arrived in 1862. The churns are smaller, modern versions of ones used in New Zealand from our pioneering days, to achieve a lightly cultured, scrumptious, tasting butter with a silky, velvety consistency like no other.
This really is the crème de la crème of butters.
New Zealand’s Butter History
In 1882, New Zealand sent their first shipment of butter offshore on the SS Dunedin. Today Lewis Road continues the delicious tradition.
New Zealand really is artisan butter heaven. Down here the air is fresher than any on earth. We have plentiful rainfall and ideal sunshine hours. Basically, everything is in place to produce the very best lush green grass. And that’s what it takes to produce, what we think, is the best grass fed, free range dairy. And of course, we modestly believe, a better butter.