King Valley Dairy churning butter in old Moyhu Butter Factory after $1.3 million redevelopment

SPREADING THE NEWS: Naomi Ingleton is churning butter again after a $1.3 million redevelopment of the historic Moyhu Butter Factory. Picture: ELENOR TEDENBORG

SPREADING THE NEWS: Naomi Ingleton is churning butter again after a $1.3 million redevelopment of the historic Moyhu Butter Factory. Picture: ELENOR TEDENBORG

THE historic Moyhu Butter Factory is churning butter again after a year-long, $1.3 million redevelopment.

King Valley Dairy, formerly known as Myrtleford Butter Factory, relocated to the Moyhu site from Myrtleford to expand production. 

Founder and chief executive Naomi Ingleton said she was pleased to return to production this week after 12 months.

Having started Myrtleford Butter Factory in late 2010 with her husband David Taylor, the business outgrew the site on the Great Alpine Road within four years.

“Resurrecting this old building has been a huge undertaking but the new factory will enable the future growth of the King Valley Dairy brand, making us the largest premium, naturally-cultured butter producer in Australia,” Ms Ingleton said.

“The quality and packaging hasn’t changed and we can now produce enough butter to meet increasing customer demand, which we couldn’t do from our Myrtleford factory.”

Ms Ingleton said the new dairy had created 10 full-time jobs, with plans to increase this in line with production growth. 

She said a second stage of the dairy’s development, including a larger tourism offering and product range expansion, would start once production and distribution channels were reestablished soon. 

“Wholesale customers will now have access to the entire product range, including the flavoured Fancy Butters, like black truffle, smoked salt, confit garlic and whipped Valrhona chocolate,” she said.

Ms Ingleton said the new location in the heart of the King Valley food and wine district was a good fit for the business.

“The King Valley’s reputation for quality food and wine is a great fit for our brand,” she said.

“We’re forging some great relationships with local suppliers and we can’t wait to welcome visitors to our new site.”

Ms Ingleton said all of their products were derived from the butter-making process, making it a sustainable business operation.

It produces milk, natural yoghurt, buttermilk, butter, ghee, creme fraiche as well as Fancy Butter.

Plans are under way to expand the orchard and vegetable gardens.

Workshops will be offered including cheese and butter making, lacto-fermenting vegetables, beekeeping, composting, permaculture and buttermilk soap making.

King Valley Dairy will be officially opened by the member for Indi Cathy McGowan on Tuesday.

The factory store will offer tastings and sales daily from 10am until 4pm. 

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