The key ingredient
to a good life.

Inspire to strive for better, starting with what’s on your plate. Butter that’s better for you, your food, and the planet.

Small Team, Big Heart

Based in Boise, Idaho, our company may be small but our food has big taste. Our promise to consumers is to make high quality food a part of everyday life that adults love and kids approve.

Always Sustainable

We source our ingredients sustainably and responsibly while keeping our packaging to a minimum. Always looking for the most eco-friendly and fair way to bring Melt to shelves and kitchens everywhere.

Creating Community

Melt isn’t just about food. It’s about the community united around the food. The products we make are for lovers of cooking, baking, eating, and one another. We are the food you like to eat. The food that loves you back.

We hope to inspire people to strive for better.
Starting with what’s on their plate.
Butter and cheese that’s better for you, your food, and the environment.

Recipe of the Month

Nut and Sunflower Seed Brittle


  • 1/2 cup raw unsalted almonds, roughly chopped
  • 1/4 cup raw unsalted pumpkin seeds
  • 1 tbsp unsalted sunflower seeds
  • 3/4 cup agave syrup
  • 1/4 cup coconut sugar
  • 2 tbsp Melt Organic™ Butter Sticks
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt


  1. Preheat oven to 350 degrees Fahrenheit. Coarsely chop almonds and then spread almonds and pumpkin seeds on a parchment paper-lined baking sheet.
  2. Bake for 7 minutes, then sprinkle sunflower seeds over almonds and pumpkin seeds. Bake for another 5 to 7 minutes more, until sunflower seeds are golden (but watch carefully so they don’t overcook. Set aside to let cool completely.
  3. Combine agave, coconut sugar, and 1/4 cup water in a large saucepan. Bring mixture to a simmer on medium heat and cook until it reaches 275° Fahrenheit on a candy thermometer. Remove from heat, then stir in butter, vanilla, and sea salt.
  4. Once the butter melts, return saucepan to heat. Let it simmer until it reaches 300° Fahrenheit. Remove saucepan from heat, stir in almonds and seeds.
  5. Pour the mixture onto parchment paper-lined sheet and spread with back of a spoon until about 1/4″ to 1/8″ thick. Let it cool completely on baking sheet, then break into pieces. Let sit overnight without being covered or sealed. This will help reduce the stickiness of the brittle.