Vermont Creamery Cultured Unsalted Butter Sticks

Details

To craft Vermont Creamery Cultured Butter, our expert buttermakers carefully add live bacterial cultures to fresh Vermont Cream. The cream ferments overnight and by morning, it's thickened and wonderful notes of buttermilk and hazelnuts have developed. Making cultured butter is much like making wine, you want to ferment your cream slowly just like your grapes. The longer you culture the better. The end result is deliciously cultured, ridiculously creamy butter perfect for baking a flakier crust, slathering on fresh bread, or sauteeing the perfect piece of fish.

• Made in Vermont by Vermonters: We use the best ingredients and take the time to make things right

• BAKING BUTTER: European style butter results in a creamier texture, better mouthfeel and superior performance in cooking and baking

• HIGHER BUTTERFAT: Excellent for baking flakier pie crusts, drizzling over roasted corn on the cob, sauteeing the perfect steak, or spreading over warm fresh-baked bread

• RESPONSIBLE BRAND: a Certified B Corp since 2014, Vermont Creamery consciously crafts its products

• Tastes Extra Buttery, Not Grassy: Our butter tastes more buttery because of how we make it. Our long and slow culturing process is made just like how the best French butters are made and develops more butter flavor

Ingredients

CREAM, CULTURES

Directions

Keep Refrigerated. BEST If Used By Date On Package