On January 2, 1911, four people in pursuit of better butter opened The Challenge Cream & Butter Company. Their goal? To champion the products of small co-op creamery associations in Riverdale and Tulare over those of Big Dairy. They didn’t have much to begin with other than a wagon, a borrowed horse, a rented storeroom in Los Angeles, and a relentless commitment to making consistently quality butter.
The choice of the name “Challenge” was no accident. Legend has it that the first President of Challenge Cream and Butter Association, J.P. Murphy, chose it after seeing a mural of two elk competing for the position of “King of the Forest.” Under this mural were the words, “The Challenge.” At the time, Mr. Murphy felt that this was exactly what he and the coalition of small-scale dairies he represented were trying to accomplish: a challenge to the establishment with a product of undeniable quality.
By refusing to sell any butter that did not meet the highest standards, Challenge built a reputation for quality throughout the Western States.
There’s growing consumer awareness and demand for natural products, and that’s fine with us. We’ve been 100% natural from the beginning.
Our dedicated dairy farmers and employees have maintained a tradition of quality and exceptional service since our inception in 1911.
Challenge Dairy Products, a division of California Dairies, Inc., represents over 300 dairy farm families.
Legend has it the company name “Challenge” was selected by the first President of Challenge Cream and Butter Association, J.P. Murphy. Over dinner, he studied a mural on the wall that showed two elk coming together to spar for the position of “king of the forest.” Under this mural were the words, “The Challenge.” At the time, Mr. Murphy felt that this was exactly what he and the dairymen he represented were trying to accomplish. They were challenging the other dairy organizations with a product that was known for its quality.
At Challenge Butter, we’ve been churning quality butter for over 100 years. As a cooperative of family-owned farms, sustainability isn’t just an initiative—it’s a tradition.
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