Yeah, when you skim the cream off the top 3 cms of the milk to...

Yeah, when you skim the cream off the top 3 cms of the milk to make the butter what would you do with the rest of the milk??? ...just flush it down the drain as nobody would want it. That's why you use Jersey and Guernsey cows of course...more milk solids.

You could always talk about dairy spreads too I suppose but then that means rejigging the packaging part of the plant and sourcing some other inputs for the spread (e.g. canola). Start-up time? Cost? Effort? Opportunity lost? Market disappears?...

No use having flexible manufacturing and JIT processing to capture market opportunities windows if you don't have scale. There is that word again, scale, the opposite to boutique and cute and small and mousey and insignificant.

By the way the European markets would be nigh on impossible to get in to from a small operator in Australia and secondly European butter is quite different to AU or even NZ butter and then there are butters and there are butters and then there is AMF just to confuse folks.

Get the strategy right, focus on your target market, plan the detail and pursue with vigour or go boutique and be demand driven and free ranging.