Where to buy
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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:
Twin Cities
Kowalski’s Markets
Jerry’s Foods
Lunds & Byerlys
Wedge Community Co Op
Ingebretsen’s Nordic Marketplace
Ingebretsen’s Norway House
Cooks of Crocus Hill (Seasonal Cropshare)
France 44
Saint Paul Cheese Shop
Clancey’s Meats and Fish
HyVee Eagan
Nordic Ware
Kopplin’s Coffee, St Paul, MN
Linden Hills Co Op
Outside of the Twin Cities
Looks Marketplace, Sioux Falls, SD
County Market, Hudson WI
Good Food Store, Missoula, MT
Valley Cheese and Wine, Henderson NV
BIN 105, Lincoln, NE
Duluth Kitchen, Duluth MN
Starr’s, Richmond Heights, MO
Landmark Creamery, Paoli, WI
Scandinavian Specialties, Seattle, WA
Cook County Whole Foods Co Op, Grand Marais, MN
Recipes with Røros Butter
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We have collected some recipes featuring Røros Butter.
Click here to see a list of stores that are currently stocking our butter.
Product Info
Probably the best butter in the world

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We take our time when making this butter. You can tell by its lusciously rich true-butter taste.
We get our cream from small Norwegian organic family farms whose average herd size is 29 cows.
We add live cultures to this base cream then slowly churn in small batches to create a butter that is 86% beautifully rich butterfat, with no added water, color, or artificial flavorings. This handcrafted process creates a butter that is creamy, aromatic, and rich in flavor.
Our salted variety is made by gently kneading in flaky, hand-harvested Norwegian sea salt.
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.
Available in salted and unsalted varieties. Click here to see a list of stores that are currently stocking our butter.
About 14 servings per container.
Serving size: 1 Tbsp (14g).
Amount per serving: Calories 109.
Total Fat: 12g, 15%*
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 30mg, 10%*
Sodium: 112mg, 5%*
Total Carbohydrate: 0g, 0%*
Protein: 0g, 0%*
* % daily value.
Not a significant source of carbohydrate, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
INGREDIENTS: Cultured cream, unrefined sea salt, cultures.
CONTAINS: MILK.
About 14 servings per container.
Serving size: 1 Tbsp (14g).
Amount per serving: Calories 109.
Total Fat: 12g, 15%*
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 30mg, 10%*
Sodium: 2mg, 0%*
Total Carbohydrate: 0g, 0%*
Protein: 0g, 0%*
* % daily value.
Not a significant source of carbohydrate, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
INGREDIENTS: Cultured cream, cultures.
CONTAINS: MILK.
Organic farming
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On the Røros Butter packaging you can clearly see the EU leaves, labelling our product as certified organic. The EU organic logo indicates that this product is in full conformity with the conditions and regulations for the organic farming sector established by the European Union.
Strict standards
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.
The animals graze on pastureland throughout the region.
Animal welfare
In organic farming, the calf will stay with its mother for a significantly longer period compared to standard farming – up to 3 months. In conventional farming they can take the calf straight from the cow after birth.
The Milk
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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.
Animal welfare
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.
The animals graze on pastureland throughout the region.
Norwegian farmers
There is a tradition of Norwegian farmers owning and operating their own farms. The farms usually stay within the family for generations, and it is the oldest sibling who inherits the farm. The average dairy farm has 29 cows, and every calf that is born gets its own health plan that is followed throughout its life.
Norway has small areas of fully cultivated land, while areas of rough grazing (outlying land) are substantially larger. The use of grazing in forests and mountains are an essential part of Norwegian food production. Grazing animals keep the landscape open and give the milk a distinctive taste and quality.
Røros Butter
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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.
Ingrid Skancke gave us the inspiration for Røros Butter.
Soft flavor and texture
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 cultured butter is richer, softer, and more flavorful.
Perfect for pastries
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.
Our salt is 100% sea salt.
The salt
We get the salt for our butter from North Sea Salt Works. The salt is made from cold, clean seawater from Northern Norway. The salt has a soft, crunchy consistency that makes it easy to crumble between your fingers. The salt is 100% sea salt with no additives or color.
The Røros Story
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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.
Beautiful nature and clean mountain air
Røros is surrounded by beautiful nature and clean mountain air. The summers are short and bright, and the winters leave the region covered in frost and snow. The harsh seasons create a unique environment for vegetation and wildlife. Therefore, the Røros region boasts two national parks frequently visited by locals and travelers alike.
Welcome to Norway
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Rørosmeieriet is Norway’s leading organic dairy company. Our small establishment is located in the mountains of Norway, in Røros – a World Heritage Town.
We create high quality organic products, originating from rich food traditions, good raw material from the Røros region and a lot of love. Our products have won several prizes in Norway, and our butter is on the menu of Noma – a world renowned restaurant. The raw materials are carefully handled and treated gently to bring out the best in every product.
Our surroundings are filled with beautiful nature and fresh, clean mountain air. The variation in seasons create a unique environment for vegetation and wildlife. Summer is short and bright, and the winters leave the region covered in frost and snow.
In 2021 Rørosmeieriet celebrated its 20th anniversary. The dairy was founded in 2001 by four passionate former employees of Tine after it decided to shut down the local production facility. They rallied local organic dairy farmers and started what we know as Rørosmeieriet today. Their goal was to use all available organic milk in the Røros region to produce unique dairy products. We can proudly say we are now Norway’s leading producer of organic dairy products.
The Røros Dairy tries to differentiate its product from mainstream organic by emphasizing storytelling, values and attributes such as local and pure ingredients. We make traditional products based on rich culinary traditions and handcrafted production. We share common values of being engaged, competent, trustworthy, efficient, and authentic.
Click here to see a list of stores that are currently stocking our butter.
Røros Butter
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.