Røros Dairy (Rorosmeiriet) a 20-year-old premium, organic, small batch dairy with a loyal, international culinary following will be introducing its Røros Butter for the first time in the U.S. beginning in the Twin Cities this fall.
Used exclusively by some of the world’s top Michelin-starred chefs, including at Noma in Copenhagen and Maaemo in Oslo, the butter will be available beginning Nov. 7 at more than 60 Twin Cities grocery and specialty shops and other select retailers nationally (see full list below).
According to the Rørosmeieriet, the cultured butter, with 86% butter fat is "richer, softer and more flavorful compared to standard stick butter, tasting more like cheese or sour cream, but with a slight nutty, tangy, grassy and sweet flavor. Chefs and bakers prefer higher butter fat as it has a higher smoking point, perfect for searing and sauteing and produces lighter and flakier pastries."
BARN (Business Accelerator Resource Network), a business accelerator program hosted by Norway House, was a key factor in bringing the brand to the United States. BARN helped bring Twin Cities business leaders and the Norwegian American Chamber of Commerce together to help form its launch strategy here.
“Introducing our acclaimed butter in Minnesota, where there is such a strong connection to Nordic communities and a refined food culture, is a very significant step for our business to grow beyond our Scandinavian and European markets,” said Trond Vilhelm Lund, CEO of Røros Dairy. “Home cooks, professional chefs and those that just seek quality ingredients with a sustainable footprint will be excited to use our top-shelf butters.”
The cream used for this butter is sourced from local, organic dairy farmers near the UNESCO World Heritage Site of Røros, located in the mountainous central region of Norway. Røros Dairy prides itself on its small, natural and organic process to deliver the highest quality and most flavorful dairy products. Through close relationships with area dairy farmers, it’s able to source milk from cows that are free from antibiotics and graze on natural pastures throughout the region.
“I’ve had the opportunity to cook with the butter and I’m very impressed with the quality,” said Karyn Tomlinson, owner and chef at Myriel restaurant in St. Paul, Minn. “I appreciate cooking with a product that follows my own approach of using only locally sourced ingredients from small family farms that practice sustainable methods.”
Røros Dairy became an independent business in 2001 after Tine closed the dairy, which was subsequently taken over by four former employees and a handful of local farmers. Over the last 20 years it has become a success story having grown to become the only organic dairy in Norway producing a wide range of superior products including yogurt, cheese, milk and cream.
Twin Cities Availability:
· Kowalski’s Markets
· Lund’s & Byerly’s
· Jerry’s Foods (select locations)
· Hy-Vee (Eagan)
· Wedge Community Co-Op
· Ingebretsen’s Nordic Marketplace
· Ingebretsen’s Norway House
· Nordic Ware Factory Store
· Cooks of Crocus Hill
· France 44
· Saint Paul Cheese Shop
· Clancey’s Meats and Fish
Outside of the Twin Cities:
· Duluth Kitchen, Duluth, MN
· Looks Marketplace, Sioux Falls, SD
· County Market, Hudson, WI
· Good Food Store, Missoula, MT
· Valley Cheese and Wine, Henderson, NV
· BIN 105, Lincoln, NE