Premium Røros Butter is rich, soft, and full of true butter flavor. In fact, we think our butter tastes like butter is supposed to taste.
Røros has won several Norwegian awards for taste and is the preferred butter of Nordic Michelin Starred Chefs.
Our butter is available in salted and unsalted varieties.

Online orders:

Norsland Lefse – online orders

The following stores are currently stocking our butter:

But what does organic milk production entail? The strict standards to be a certified organic farm. It is required that farmers avoid synthetic fertilizers and pesticides. A minimum of 60% of the fodder to feed the cows needs to be produced on the farm, and there are strict limitations to how much concentrated fodder the cows can get. It also means that farmers are not allowed to use growth hormones or antibiotics.

We pride ourselves on our small, natural, and organic process to deliver the highest quality and most flavorful dairy products. Through close relationships with dairy farmers we can source milk from farms that are free from antibiotics and where the animals graze on pastureland throughout the region.

Click here to see a list of stores that are currently stocking our butter.

Norwegian animal health and welfare are among the best in the world. For years Norwegians have been breeding healthy and robust animals that are well adapted to our climate and conditions. As healthy animals do not need antibiotics, Norwegian agriculture’s low usage of antibiotics is world leading.

There is a long-standing tradition in Norway for milk maids to spend summer with the cows on the “seter”/the summer farm in the mountains. One of these milk maids was Ingrid, one of the very last milk maids in the region, and the woman who inspired the recipe for our butter. She generously shared knowledge that passed down for generations with the Røros Dairy because she strongly believed in our values and ability to carry a several hundred-year tradition forward.

To make the butter, we add live cultures to the base cream, which is then cultured over a minimum of 3-4 days. When the cultured cream has reached our high-quality standards, it is slowly churned into butter in small batches. We tap out the buttermilk before the butter is washed with Norwegian spring water until it has a rich, soft flavor and texture. Our salted variety is made by gently kneading in flaky, hand harvested sea salt from the Norwegian fjords.

Our butter is less compact than other types of butter. The cultured butter is richer, softer, and more flavorful compared to standard stick butter, tasting more like cheese or sour cream, but with a slight nutty, tangy, grassy and sweet flavor. Chefs and bakers prefer its higher butter fat (86%) as it has a higher smoking point, perfect for searing and sauteing, and produces lighter and flakier pastries.

We are proud to say we do not add any water, butter flavor or color. This means that Røros Butter has a lower water percentage than most butters. The composition of the fat, along with the color and flavor profile, changes naturally with the seasons and the cow’s diet.

Rørosmeieriet is located in Røros, a small UNESCO World Heritage town with colorful wooden houses in the mountain region of Central Norway – close to the Swedish border between Oslo and Trondheim. The Røros region is the unofficial local food capital of Norway, famous for its diverse selection of locally sourced food and dairy production traditions.