Echire dairy was found in 1891 by Dresnay in the outhouses of a building situated in the heart of the village. Since the commencement the butter has always been manufactured in teak barrel type churns which provides a unique texture and they use a high amount of mil for just one kilogram of butter.
The butter was used at the beginning and was encouraged by many service industries for the culinary purpose and which helped the customers to discover Enchire butter.
The cream is been matured for 18 hours and so is then produced in teak barrel type churned by the experts where the process is a slow transformation of cream into butter gives a soft and tender texture which is, therefore, a result of its unique texture.
