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This whey butter has a noticeably richer, almost nuttier taste than regular butter, and it melts beautifully on toast. I’ve been using it for baking and it gives my shortbread a lovely depth of flavor.

Spread this on toast this morning and it’s richer than I expected, with a subtle tang that’s perfect with jam. The whey cream process really does give it a unique flavor.

I was curious about how whey butter would taste, and it’s got this rich, almost tangy depth that works perfectly on toast. The texture is spreadable right from the fridge, which is a nice surprise. It feels good knowing the leftover cream from cheese-making gets turned into something this tasty.