Since its beginnings in 1886, Anchor has been an iconic New Zealand brand, synonymous with milk and dairy innovation. The Anchor brand is owned by Fonterra, a global dairy co-operative with deep roots in New Zealand that collects 22 billion liters of milk annually. Anchor Butter is extraordinary in quality and loved by chefs and consumers everywhere.
Made from 100% fresh cream
At Fonterra, we collect milk twice a day from our farmers, ensuring that the cream used to make Anchor butter is the freshest possible.
rBST – free*
The New Zealand government prohibits the use of animal growth hormones in dairy, sheep and beef farming, so our products are always rBST-free.
The cows that produce milk for Anchor butter are pasture-raised and grass-fed. This also means our cows are raised naturally under humane living conditions at all times. Butter made with milk from grass-fed, free-range cows has a richer taste versus butter made with milk from barn raised non grass-fed animals. Butter from grass-fed cows is also proven to be higher in Omega 3, Beta Carotene and Vitamin A.
How do we make the richest smoothest creamiest-tasting butter?
We start with 100% fresh cream from cows that graze in the green pastures of New Zealand and are never treated with growth hormones. We add nothing but a touch of salt. The fresh cream is slow churned to release the water and then packed into blocks that are immediately frozen, locking in the freshness and rich buttery flavor.