To make Vermont Creamery Cultured Butter, our expert buttermakers carefully add live bacterial cultures to fresh Vermont Cream. The cream ferments overnight and by morning, it’s thickened and wonderful notes of buttermilk and hazelnuts have developed. Making cultured butter is much like making wine, you want to ferment your cream slowly just like your grapes. The longer you culture the better. The end result is deliciously cultured, ridiculously creamy butter perfect for baking a flakier crust, slathering on fresh bread, or sauteeing the perfect piece of fish.
VERMONT CREAMERY UNSALTED CULTURED BUTTER STICKS: Two, 4-ounce sticks of
MADE IN VERMONT: Made from fresh Vermont cream and crafted with milk from cows not treated with rBST, meaning no hormones or antibiotics are used.
CULTURED FOR RICHER FLAVOR: Cream is cultured overnight then slow churned for silky-smooth, deliciously creamy butter made with 82% butterfat
HIGHER BUTTERFAT: Excellent for baking flakier pie crusts, drizzling over roasted corn on the cob, sautéing the perfect steak, or spreading over warm fresh-baked bread.
RESPONSIBLE BRAND: a Certified B Corp since 2014, Vermont Creamery consciously crafts its products.