Life is butter dream at the new King Valley Dairy

Fancy Butter at the new King Valley Dairy

Myrtleford Butter has been whipping up a frenzy in Australia and around the world with its small-batch naturally-cultured butter since it opened in 2010, now the business has evolved into King Valley Diary – furthering enhancing the area’s dairy and produce credentials.

Taking up a new 6.5 hectare permaculture farm property in a nearby High Country town of Moyhu, a three hour drive from Melbourne, owners Noami Ingleton – who studied the art of butter-making in France – and partner David Taylor are about to put the town on the map in the same way that nearby Milawa Cheese Company has.

On the banks of King River, the new dairy will offer a restaurant, tasting room and museum and visitors are also welcome to wander around the gardens and pat the ethically-bred cows, pigs and sheep.

Classes will include monthly cheese and butter making as well as bee keeping, permaculture and buttermilk soap making.

The range of products includes naturally cultured milk, ghee, buttermilk ricotta – but surely all attention will be on the butter range which has salted, unsalted and the irresistible range of flavoured butters – Black Truffle, Bush Tomato and Pepperberry, Chocolate, Garlic, and Smoked Salt. Set to open early November.

King Valley Dairy, 107 Moyhu-Meadow Creek Rd, Moyhu VIC 3732, +61 3 5727 9439