Cultured Butter
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, VBCC 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 lightly salted 8 ozPerfect for flaky pie dough or with seafood. |
 Cultured Butter unsalted 8 oz.For flaky holiday pie crust, or seafood dunking. |
 Cultured Butter lightly salted 1 oz.Mini size for takeout, catering, cafes, bakeries and the bread basket. |
 Cultured Butter |
 Cultured Butter |
 Cultured Butter |
 Cultured Butter lightly salted 1 lb.Foodservice size for restaurants and bakeries. |
 Cultured Butter unsalted 1 lb.Foodservice size for retaurants and bakeries. |
 Cultured Butter |
 Cultured Butter unsalted 30 lb.Foodservice size for restaurants and bakeries. |
Nutritional Facts
- Store in refrigerator.
- Can be frozen for up to 4 months
- Allow to soften to room temperature for up to 3 hours as desired and then returned unused portion to the refrigerator.
