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.
Milk Type: |
Cow |
Style: |
Cultured, European style |
Shelf Life: |
120 days |
Ingredients: |
Pasteurized cream, culture, salt |
Butterfat: |
86% |
Key Features: |
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Churned in small batches from fresh, rBGH-free Vermont cream
|
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Refrigerated – never frozen |
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Cultured for full, rich, European-style flavor and aroma |
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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
lighter, flakier pastry
richer texture |
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Excellent table butter – roll shape perfect for medallions and ramekins |
For Chefs: |
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2 lb. roll – unsalted |
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1 lb. table roll – lightly salted (0.3%) |
For Retailers: |
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8 oz. roll – unsalted coded 120 days |
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8 oz. roll – lightly salted coded 120 days |
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 cofounder of Vermont Butter & Cheese Company – knew she had learned something valuable.
