Victoria-based King Valley Dairy, formerly Myrtleford Butter Factory, has relocated and is back in business following a $1.3 million expansion of its factory site.
The old Moyhu Butter Factory site was refurbished over a 12-month period to make way for company growth.
CEO Naomi Ingleton founded the company in 2010 with her husband David and it outgrew its original company site on the Great Alpine Road after four years.
King Valley Dairy makes naturally cultured butter, and is now able to make enough to meet demand.
Premium butters include black truffle, smoked salt, confit garlic, and whipped Valrhona chocolate.
The new dairy has created 10 new full-time jobs, with plans to increase this as production grows.
The second stage of the dairy’s development will include a larger tourism offering and product expansion.
