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Cultured Cinnamon Ginger Butter
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Hand-packed cultured butter, made with cinnamon + ginger, from Ploughgate Creamery in Fayston, VT. Eight ounces.
Enjoy on pancakes, waffles, toast, and pasta with parmesan and roasted garlic! (For real!)
Cultured butter is tangier and richer than your everyday stick butter, with a taste reminiscent of cheese. Thats because cultured butter and cheese share a critical first step the addition of beneficial live bacteria (the culture in cultured butter). All Ploughgate Creamery butter begins as pasteurized cream from 4th generation local farm Monument Farms Dairy.
Enjoy on pancakes, waffles, toast, and pasta with parmesan and roasted garlic! (For real!)
Cultured butter is tangier and richer than your everyday stick butter, with a taste reminiscent of cheese. Thats because cultured butter and cheese share a critical first step the addition of beneficial live bacteria (the culture in cultured butter). All Ploughgate Creamery butter begins as pasteurized cream from 4th generation local farm Monument Farms Dairy.
Ploughgate Creamery
Cultured ButterFayston, VT
Ploughgate Creamery's cultured butter is made from fresh Vermont cream sourced from the St Albans Coop. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. The flavor from the sweet cream shines through, creating an elegant and balanced butter that is among the best we've ever tasted! The butter is made at the historic Bragg Farm, a turn of the century (that's 20th century!) farm that was put into the Vermont Land Trust with the purpose of keeping the land in agriculture. Marisa Mauro, butter maker and entrepreneur behind Ploughgate Creamery, won the right to purchase this land through a competition in which young farmers submit agricultural business plans for the land. Marisa's business plan for her butter business and creamery won out over 13 applicants, and she began producing butter there in 2014.
www.ploughgate.com
Ploughgate Creamery on Facebook
Pastured cream, sea salt, and cultures
