Ploughgate Creamery Cultured ButterSmall Batch Daily
Hails from: Fayston, Vermont
Enjoys: getting toasty, pancakes for dinner
Made in small batches by: Marisa Mauro of Ploughgate Creamery
Does any joy parallel warm bread slathered with melty butter? We've researched it thoroughly and the answer is no. But if you haven't yet been indoctrinated into the cult of cultured butter take note, butter's even better than you think.
First, cultured butter: what is it? In short it's butter made in the European style by adding live active cultures to cream before churning, similar to cheese or yogurt. Those cultures impart complexity to the aroma, flavor, and texture of the finished product so cultured butter is tangier and richer than the grocery store variety we're most familiar with.
Marisa Mauro began making cultured butter in 2014. A veteran cheesemaker, Marisa recognized that artisan cheese production in New England was thriving, but butter was being neglected. With a grant from the Vermont Land Trust Marisa opened Ploughgate Creamery. She sources Vermont cream from a nearby dairy co-op and allows it to culture for 48 hours before churning. She then folds in sea salt or maple sugar by hand and wraps into tidy little packages. You can read more about Marisa's story on our blog. It's butter, but better.
Details: Duo includes two 1/2 lb cultured butters -
- Sea Salt - classic cultured butter laced with flaky sea salt
- Maple - cultured butter folded with maple sugar, a true Vermont treat