Genuine excellence and flavour are hard-earned qualities. Danish butter has always been famous for them. Which is why in 1888 inferior butters were prevented from masquerading as their Danish counterparts, by the creation of just one brand for all Danish butter.
This was the ‘Lurmark’ – registered on 23rd October 1901 as 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 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. Some 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. It quickly became a familiar sight in homes all over the UK. In fact, since exports began, the UK has always been the main market for Danish butter. Today the UK imports two-thirds of all Lurpak®. Also, early on Lurpak® established itself as a strong brand in the Middle East region, which today is an important market.
Throughout the 1960s and onwards, the passion for Lurpak® spread from Denmark and the UK to all around the world. Lurpak® is now sold in 75 countries.
In 2001 Lurpak® Lighter Spreadable was launched, followed by Lurpak® Unsalted in Spreadable form in January 2006. These new additions allow everyone to relish the traditional taste of Lurpak® in fresh and innovative ways.
Today the Lurpak® brand is owned by The Danish Dairy Board. As the organisation at the centre of the Danish dairy industry, the Board’s main role is to promote the commercial interests of the Danish dairy industry in both Denmark and abroad, while working closely together with the producers to expand the Lurpak® brand.
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. After separation, the cream is pasteurised and passed through a temperature treatment in order to obtain the trademark consistency and creaminess.
The unique lactic Lurpak® taste is carefully developed during the manufacturing by the use of specific selected lactic cultures. For Salted butter, salt is added as well.
That’s it. Nothing more needs to be done to obtain perfect Lurpak® butter.
Its unmistakably fresh, slightly aromatic flavour is not the only thing that makes Lurpak® so special. Having this unique churning process makes 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 arguably one of the most stringent in the world, and has constantly evolved and improved since the nineteenth century. For over a century, Lurpak® has set the standards for consistently high quality and superior taste.
We maintain the premium quality of Lurpak® by testing random samples taken from all of our dairies every week. This testing is carried out by independent experts from the Steins Laboratory. Lurpak® butter is judged on consistency, taste, texture and packaging. Your job is simply to enjoy the way Lurpak® enhances and brings out the best in food.