Cultured Butter with Sea Salt

In stock

**Festival Feature!**

To make this delicious, tangy butter, Cheesemaker Allison Hooper took a cue from the dairies she visited in France and started with rich heavy cream. The cream is left to ripen into crème fraiche and is then churned into butter. The fresh taste is outstanding on fresh bread gives baked goods an extra special kick of flavor.

6 oz. each

Additional Information

Producer Vermont Butter & Cheese Co.
Origin VT
Milk Cow
Style Fresh
Texture Soft
Raw Milk Pasteurized

Cultured Butter with Sea Salt

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