Cinnamon, Cardamon and Ginger; a lovely combination added to cultured butter to become a compound butter. Drew McBath and his wife Elizabeth are churning butter in their Georgia facility. They make butter with cultured cream from local hormone-free, grass-fed cows. They make butter and compound butter in small batches. Flavoring are not part of the deal; they only work with natural ingredients.
The Cinnamon, Cardamom and Ginger Butters will pair will with bread, pastries, pancakes, biscuits. Try it in your couscous to add a Mediterranean flavor.
You can freeze this butter for up to 4 months. Once you've put it in the refrigerator, you should eat it within 6 weeks.
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.