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Coombe Farm

How to Make a Flavoured Butter

3rd February 2019
How to Make a Flavoured Butter
Tags: How To's

how to make a flavoured butter 



Back in the 1940s, the Coombe Farm story started with milk. Andrew Warren owned the farm and he was a hard-working man, toiling every hour he could to supply the local community and further afield with milk, cream and cheese. Mr Warren wanted to make the most of the milk his herd produced so Coombe Farm cheddar cheese was made from the curds and the whey was fed to the pigs.

Now, in 2019, we still work according to Mr Warren’s principles. Though we might not make cheese any longer, we strive to waste nothing in all areas of our operation. That means our butchers make the most from every carcass that comes across their blocks, from head to hoof.

Because our meat is such good quality, we like to take a simple approach when cooking it. An easy short cut for adding loads of interest is flavoured butter. Melted over steaks, chops and roasts it’s rich and delicious. But don’t stop with meat – try some herby butter spread thickly on a warm cheese scone or liven up a jacket potato with a dollop of spicy sun-dried tomato butter. Yum.

Making flavoured butter couldn’t be easier and it’s an excellent trick to keep stashed in the fridge or freezer. Just soften your butter to a spreadable consistency, mix in your chosen flavourings then roll the butter into a log and wrap it tightly in cling film. It’ll keep in the fridge for a month and the freezer for three months. Just slice off what you need, when you need it.

Why not try…

Smoked garlic and thyme



Herbs de Provence


Sun dried tomatoes

Hot chilli and coriander

Basil, parmesan and sun-blush tomato

Blue cheese

Paprika, garlic and honey


Any fresh herbs (parsley, sage, tarragon, dill, sorrel – or a mixture!)

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