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Butter company has quality, history on its side

For nearly a century, Dublin, California-based Challenge butter has had a prominent place at many restaurants and food companies.



For nearly a century, Dublin, California-based Challenge butter has had a prominent place at many restaurants and food companies.

Its client list includes Knott's Berry Farm, Hotel Del Coronado, See's Candy, Mrs. Fields cookies and Acme Bread Co.

Seven hundred family dairies from Sacramento to Los Angeles supply Challenge with the milk to make its famous butter.

It takes about 21 pounds of milk to make just one pound of butter, and the production process takes five days from farm to retail.

Almost 200 tanker trucks haul milk from the farms to one of five Challenge plants each day. The milk goes through a rigorous quality control check before the butter-making process starts.

Butter continues to be a popular choice in the store. Retail butter sales rose 5 percent in 2006.

Challenge butter has not only won over customers, but critics as well.

"We are the only butter in America to receive the 16 gold medals by the food service chefs, master chefs of America," said Challenge President and Chief Executive John Whetten. "They have chosen repeatedly that our salted and unsalted butter is the finest quality you can receive in America."

For more information, visit www.challengedairy.com.


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