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Cultured Butter - Sea Salt (VT Creamery)
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Salted, cultured butter from Vermont Creamery in Websterville, VT. Great for your snacking, baking, and cooking needs!
Package contains two 4oz pieces (8oz total)
82% Butterfat
Vermont Creamery makes their cultured butter in the European-style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter. After the fermentation, the cream is churned into butter
SOURCING: Cream sourced from the St. Albans Cooperative Creamery, a member-governed dairy cooperative whose mission is to bring stability to local dairy farms.
Package contains two 4oz pieces (8oz total)
82% Butterfat
Vermont Creamery makes their cultured butter in the European-style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter. After the fermentation, the cream is churned into butter
SOURCING: Cream sourced from the St. Albans Cooperative Creamery, a member-governed dairy cooperative whose mission is to bring stability to local dairy farms.
Vermont Creamery
Specialty Dairy ProductsWebsterville, VT
Vermont Creamery was founded in 1984 by two young entrepreneurs, Allison Hooper and Bob Reese. Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture and charged with organizing a dinner featuring all Vermont-made products. When a French chef requested fresh goat cheese, Bob scrambled to find a local producer. He asked Allison, who was working in a dairy lab and milking goats in Brookfield, to make the cheese. The dinner was a success and the cheese was a hit; Vermont Creamery was born that night.
In the 34 years since the improbable business partners made their first goat cheese, a lot has changed. But the more things change at Vermont Creamery, the more they stay the same. They're still here in Vermont, making consciously-crafted, delicious dairy that reflects who they are and what they care about; they've taken the time to perfect every detail of what they make. Their cheeses and butter have won hundreds of national and international awards, their team remains their most valuable resource, and they still put taste above all. You’ll never eat anything they don’t believe in.
www.vermontcreamery.com
Vermont Creamery on Facebook
Cream, sea salt, cultures
