Vermont cultured butter has a full, rich, European-style flavor and aroma, it has a richer texture and shapes perfect for medallions and ramekins; and excellent table butter. Always refrigerate cultured butter, never freeze it.
At the Vermont Creamery they culture the freshest Vermont cream and churn it to a European-style cultured butter. Higher in butterfat (85%) than standard U.S. butter, Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters.
The Lightly Salted Butter (0.3%) was awarded a First Place at the 2009 American Cheese Society Competition in the Category Salted Butter made from Cow's Milk and a 3rd place in the 2011 and 2012 Competition.
As all butters are highly perishable, and we will ship them with an Overnight Service only. We strongly advise you to be home when your package arrives, to avoid it melting on your doorstep.
Ingredients:pasteurized cow's cream, culture, salt.