Fresh butter is made weekly from hand-skimmed cream as supply allows. It takes one gallon of cream to make 2 to 2.5 lbs of butter.  The cream is then whipped until the fats separate from the buttermilk and then is washed in ice-cold water.   The butter is then kneaded to expel as much water and buttermilk to ensure a clean taste.  Located within the freezer section, salted and unsalted butter is available.

Packages are sold in 1/2 lb rolled logs.