Vermont Cultured Butter with Sea Salt - 4 oz Roll

Vermont Creamery uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for nine to sixteen hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in foil paper and lovingly packed by hand.This butter is the "Grand Cru" of all Vermont Butters. Crunchy pieces of flavorful salt combined with incredibly creamy and delicate butter creates a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve a dollop atop grilled meats, melt it over shrimp or lobster, or try it in cookie recipes.This

Cultured Butter, Sea Salt Crystals, European-Style Gluten free. 86% butterfat. 4 oz = 1/2 cup = 8 tbsp. The secret to making the best butter! Use local, hormone-free cream. Allow time to culture naturally. Slow-churn to perfection: 86% butterfat. The Result: Smooth butter with an extraordinary rich and nutty flavor! Creamery Favorite: Great for pastry, baking, and pan-searing - our favorite use remains spreading on a piece of rustic bread! vermontcreamery.com. Certified B Corporation. Our fresh cream comes from St. Albans cooperative in Vermont.