|
|
|
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.
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.
 |
 |
| Click here to download the certificate |
| 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
lighter, flakier pastry
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 |
| NEW! |
| Cultured
Butter with Sea Salt Crystals |
| |
|
 |
|
|
WINNER Fancy Food Show 2004
"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. |
|
|
