Quicke's Cows Whey Slightly Salted Butter
- Butter, Keep Refrigerated
- Cow's Milk and Whey Cream Pasteurized
- Devon England
- Winner of a 1-star award at the Great Taste 2025 Awards
Our butter is made the old-fashioned way, using the finest milk from our grass-fed cows and whey cream from the cheese making process, which gives a rich, lightly cheesy, nutty flavor.
Our whey butter is made using a rare heritage recipe and is terrific on toast and brings creamy richness to any dish, especially when baking.
Judges feedback: "A generous and neat-looking roll. Deliciously creamy. Not cloying or greasy, and though creamy, it is very clean on the palate. A lovely, grassy and dairy tone lingering. This butter would hold its own, as just bread and butter."
Quicke’s is a family-run cheesemaking business in Devon, England, with a heritage stretching back nearly 500 years. The Quicke family name comes from a Saxon tribe in North Devon and North Somerset, and they were among the few families to retain land after the Norman Conquest of 1066.
The family’s roots in Devon date to the 16th century. After Henry VIII dissolved the monasteries, some of their land was granted to Thomas Bidwell. In 1537, his daughter Elizabeth married Richard Quicke, establishing the family in the village of Newton St Cyres. Over generations, they built the original Newton House and extensive cuttings through the village, employing hundreds of local people during economic hardship.
The Quicke motto, “Petit ardua virtus” (“strength seeks challenges”), reflects their resilience. They diversified through mining and agriculture, adapting to changing times, including the Agricultural Depression of the late 1800s, when they planted thousands of trees that now form much of the parish’s woodland.
In the 20th century, cheesemaking was disrupted by wartime regulations and later by competition from American wheat, but in the 1970s Sir John Quicke revived the craft, honouring his ancestors by producing fine clothbound cheddar. Today, Quicke’s uses milk from their own grass-fed herd, traditional recipes, and handcrafting by skilled cheesemakers, maturing cheeses for up to 24 months.
Their work blends heritage and innovation, maintaining centuries-old methods while creating new varieties, and they remain one of Britain’s longest continuously operating cheesemaking families