European-style Cultured Butter
While working on a dairy farm in Brittany, France, Allison Hooper took careful note of what happened to the milk. After each milking, she set the cream aside. Natural, lactic bacteria took over, ripening it into cultured cream — or crème fraîche. When the thick result was churned into butter, she knew she had learned something valuable.
Inspired by this lesson, VC cultures the freshest, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. Use Cultured Butter at high temperatures for a perfect pan sear, or in pie crust and cookies for superior elasticity and flakiness. Taking perfection one step further, the Sea Salt Crystal Cultured Butter is a balance of creamy butter with the crunch of Celtic sea salt.
Cultured Butter Blended with Sea Salt & Maple
Two iconic Vermont products just got married — Vermont Creamery Sea Salt Crystal Cultured Butter and Pure Vermont maple sugar from Butternut Mountain Farms.
This regional combination of Vermont Terroir highlights the contrast of salty crunch with the sweetness of late harvest maple. It is a mouthful of texture and goodness. Use on pancakes or toast for breakfast, melt on squash or harvest roasted vegetables or top a seared pork chop with a medallion of maple butter.
- High butterfat content — 86%
- Cream is naturally cultured before churning
- Silky smooth with extraordinary rich, nutty flavor
- Great for pie crust, cookies, to finish sauces, sauteing or on warm crusty bread
2012 Fancy Food Show