KING Valley Dairy will increase production 10-fold when it reopens at a revamped Moyhu factory within weeks.
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Owner/operators Naomi Ingleton and David Taylor moved their business from Myrtleford late in 2015 with plans to meet growing demand for their butter and dairy products.
Ms Ingleton said they aimed to be operational in the renovated 1930s dairy factory mid-September.
“We got busier and busier and didn’t have the capacity in Myrtleford to grow the business to the size it could be,” she said.
King Valley Dairy will produce milk, natural yoghurt, buttermilk, butter, ghee, creme fraiche as well as a new line of Fancy Butter in time for spring.
Flavours include Fancy Black Truffle Butter, Fancy Bush Tomato and Pepperberry, Fancy Chocolate Butter, Fancy Garlic Butter and Fancy Smoked Salt Butter.
Ms Ingleton said all of their products were derived from the butter-making process, making it a sustainable business operation.