The motto of Blue Valley Creamery Company is 'Blue Valley Butter is Good Butter'.
Wisconsin and California were the leading butter producers, accounting for 654 million pounds. According to the U.S. Census Bureau, in 1997 there were 34 establishments whose primary purpose was the manufacture of creamery butter
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Because a creamery uses cream which is the fat removed from milk by a centrifuge instead of just milk at a dairy. The result is a sweeter butter, but it takes more milk to make cream so its more expensive.
Humboldt Creamery was a small dairy collective known for their superior milk, butter and ice cream. After filling bankruptcy, they were acquired by Foster Farms.
In 1928, dairy butter was 41-cents per pound, and creamery butter was 46-cents per pound. Plain white bread was seven-cents per loaf and a dozen fresh eggs was 47-cents.
Humboldt Creamery was created in 1929.
Fentons Creamery was created in 1894.
Cabot Creamery was created in 1919.
Hendler Creamery was created in 1892.
Newport Creamery was created in 1940.
Under federal regulations, butter sold in the United States is made exclusively from milk or cream, or both, and must contain at least 80 percent milkfat by weight. Coloring or salt may be added