Weave Your Magic
Good Food Deserves Lurpak® Butter
Good Food Deserves Lurpak® Butter
Over a hundred years, Lurpak® has built a reputation as the most delicious premium butter in the world. Take a moment to delve into our proud, passionate history. Discover how we make Lurpak®; what we put in and what we leave out. Then enjoy the pure, subtle taste of Lurpak® as it should be enjoyed.
Danish butter has always been famous for excellent quality and flavour. Which is why, in 1888, inferior butters were prevented from masquerading as their Danish counterparts through the creation of a single brand for all Danish butter.
Registered on 23rd October 1901, the ‘Lurmark’ became the trademark for quality Danish butter. You can still see this mark on Lurpak® today. It features entwined ‘lurs’ – Bronze Age musical instruments that have become symbols of Denmark.
From 1911 onwards, only dairies participating in a rigorous system of regular blind tastings could use the Lurmark Danish Butter brand. These quality controls are still practiced today. In fact, to ensure that the Lurpak® you put in your fridge remains the premium butter you love, our dairies have to submit samples to a trained panel of independent experts every week. Good food deserves nothing less.
Lurmark Danish Butter used to be transported in traditional wooden casks. Thanks to technological advances in the 1950s, hygienic foil wrappers began to make these iconic old casks disappear. A few people missed them, but most welcomed the fact that foil would help Lurmark Danish Butter stay fresher for longer.
The Lurpak® name we know and love replaced Lurmark Danish Butter in 1957.
Throughout the 1960s and onwards, the passion for Lurpak® spread from Denmark and the UK around the world. Lurpak® is now sold in 75 countries.
First introduced to Australia in 2006, Lurpak® services Qantas airlines and is now stocked in both Coles and Woolworths Supermarkets nationwide.
How is the subtle taste of Lurpak® produced? Quite simply, by blending traditional methods with modern technology.
Lurpak® is a pale-coloured lactic butter. Approximately 20 kg of whole milk goes into 1kg of butter. The cream that’s separated off is first pasteurised. Next, bacterial lactic cultures are added. These create the Lurpak® butter, which is then kept at a certain temperature until the acidity in the cultured cream reaches exactly the right level.
Lurpak® is pasteurised again at the point where the butter ripens, a technique that helps create our trademark creaminess. That’s it. Nothing more needs to be added (apart from a tiny bit of salt in the Lurpak® Slightly Salted varieties).
Its unmistakably fresh, slightly aromatic flavour is not the only thing that makes Lurpak® so special. The cultures in Lurpak® keep it fresher for longer and create a lower moisture content, making it superior for cooking. In fact, a number of well-known chefs always use Lurpak® to ensure the best results.
Lurpak® isn’t a complacent kind of butter. Our rigorous system of quality control is one of the most stringent in the world and has constantly evolved and improved since the nineteenth century. For well over 100 years, Lurpak® has set the standard for consistency, quality and superior taste.
We maintain the premium quality of Lurpak® by testing random samples every week from our dairies. Testing is carried out by independent experts from the Eurofin Steins Laboratory. Their job is to ensure Lurpak® butter maintains the highest standards of consistency, taste, texture and packaging. Your job is simply to enjoy Lurpak® and the way it brings out the best in food.