Western Star

Western Star Butter has been made the same way, with just three simple, natural ingredients since 1888. Western Victoria is the proud home of Western Star.


Fonterra proudly uses cream from our farmers in western Victoria to make our Western Star range. Western Star Butter is Australia’s favourite and has won many industry awards recognising its superior quality and taste, including the prestigious Grand Dairy Awards.  

Western Star has been used and enjoyed by Australians for generations – it has truly stood the test of time. Produced from only the freshest ingredients, Western Star Butter provides the pure five star taste only a natural product can deliver. We all know that butter makes food taste better, whether melted over freshly steamed vegetables, spread on crusty bread or baked in your Nan’s special cake recipe.


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  • 1. What’s the difference between salted and unsalted butter?+

    Traditional butter is salted and made up of just three natural ingredients, cream, salt and water. Unsalted butter is simply cream and water.

  • 2. When should I use salted vs. unsalted butter?+

    Salted butter is great for savoury cooking where a little seasoning can help enhance the flavours of the ingredients in your dish. Salted butter is also great spread on bread.

    Unsalted butter is best used in pastry or cake baking to give you more control of flavours. You can then add as much or as little salt as required.

  • 3. Where is Western Star made?+

    Western Star is made in Cobden in the Western District of Victoria, the dairy heartland of Australia and the proud home to Western Star. Butter has been made here since 1888.

  • 4. What’s the difference between butter and margarine?+

    Butter is made from three natural ingredients - cream, salt and water. Margarine is made from vegetable and plant oils processed with emulsifiers, flavours and colours.

  • 5. Does using butter make a difference in my cooking and baking?+

    Yes, using butter does make a difference in cooking and baking. In cooking, butter adds flavour and texture to dishes. For example, butter adds a nutty flavour to pan fried mushrooms, a lovely gloss when stirred through just cooked pasta, and enhances the flavour of vegetables. Who can resist butter on tender corn?

    When baking, butter is essential as it ensures the right results – getting a light cake, a melt in mouth pastry or delicious icing. Margarine does not produce the same results as butter in baking and is a poor substitute.