Vermont Creamery Sea Salt Cultured Butter (8oz.)
Cultured butter is made 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.
- PRODUCER: Vermont Creamery
- FARMING: Sourced from farms practicing sustainable agriculture
- INGREDIENTS: Cream, Sea Salt, Cultures
- PROCESS: Fresh Vermont cream is carefully cultured with live bacterial cultures and allowed to ferment overnight, developing rich notes of buttermilk and hazelnut. The cream is then slow-churned with sea salt to achieve a silky-smooth, creamy butter with 82% butterfat.
- TASTING NOTES: Rich and creamy with cultured over time, notes of buttermilk and hazelnut.
- USES: Excellent for baking flakier pie crusts, drizzling over roasted corn on the cob, sautéing the perfect steak, or spreading over warm fresh-baked bread.
- AWARDS: 2022 American Cheese Society – 3rd Place; 2020 Sofi Awards – Silver; 2022 Sofi Awards – Gold
Perishable Items do not ship - Available for in-store pick-up only.
Vermont Creamery Sea Salt Cultured Butter (8oz.)
Cultured butter is made 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.
- PRODUCER: Vermont Creamery
- FARMING: Sourced from farms practicing sustainable agriculture
- INGREDIENTS: Cream, Sea Salt, Cultures
- PROCESS: Fresh Vermont cream is carefully cultured with live bacterial cultures and allowed to ferment overnight, developing rich notes of buttermilk and hazelnut. The cream is then slow-churned with sea salt to achieve a silky-smooth, creamy butter with 82% butterfat.
- TASTING NOTES: Rich and creamy with cultured over time, notes of buttermilk and hazelnut.
- USES: Excellent for baking flakier pie crusts, drizzling over roasted corn on the cob, sautéing the perfect steak, or spreading over warm fresh-baked bread.
- AWARDS: 2022 American Cheese Society – 3rd Place; 2020 Sofi Awards – Silver; 2022 Sofi Awards – Gold
Perishable Items do not ship - Available for in-store pick-up only.