$9.99**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 Learn More
Out of stockFormer biochemist and dairy scientist Soyoung Scanlan strives to make cheese that reflects her love of classical music coupled with the essence of the land where the milk and cheese are produced. The tangy, rich flavors of these small triple-crème buttons are reminiscent of springtime. The cheese is made with a decadent combination of Jersey cow’s milk and crème fraîche. Learn More