Cultured Butter

While working on a dairy farm in Brittany, France, Allison Hooper took careful note of where the milk went. After each milking, she and the other farmhands set the cream aside. Natural, lactic bacteria then took over, ripening into cultured cream — or crème fraîche. When the thick result was churned into butter, Allison — the future co-founder of Vermont Butter & Cheese Creamery — knew she had learned something valuable.

Inspired by this lesson, we culture the freshest Vermont cream and churn it to a European-style cultured butter. Higher in butterfat than standard U.S. butter, Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters. A salt content significantly lower than typical salted butter enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted or unsalted butter.

Product Details

Milk Type: Cow
Style: Cultured, European style
Shelf Life: 120 days
Ingredients: Pasteurized cream, culture, salt
Butterfat: 86%

Key Features

• Churned in small batches from fresh, rBGH-free Vermont cream
• Refrigerated, never frozen
• Cultured for full, rich, European-style flavor and aroma
• Higher butterfat (86%), lower moisture, and lower pH for:
  • Higher burn point — less absorption of fat in pan searing
  • Greater plasticity — holds together when rolled into sheets
  • Richer texture
  • Excellent table butter — roll shape perfect for medallions and ramekins

For Chefs

• 2 lb. roll — unsalted
• 1 lb. table roll — lightly salted (0.3%)

For Retailers

• 8 oz. roll — unsalted coded 120 days
• 8 oz. roll — lightly salted coded 120 days

Cultured Butter With Sea Salt Crystals
NEW: now available in 12oz roll for the restaurant table

WINNER Fancy Food Show

Outstanding Cheese or Dairy Product

• 6 oz. hand wrapped motte, coded 90 days
• Creamy butter with crunchy sea salt crystals
• Wonderful with seafood, meat, foie gras or crusty bread

Motte: artisanal round of butter