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Cultured Butter with Sea Salt Crystals
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WINNER Fancy Food Show 2004
"Outstanding Cheese or Dairy Product"
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| What is Cultured Butter? |
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We receive fresh, high fat, local cream. First, it is pasteurized and then a bacterial culture is added to start the fermentation process. The fermenting cream stays for one day in a vat to produce a complex blend of flavor compounds, which makes our butter so unique.
After fermentation, the cream is churned into butter and the sea salt crystals are added, then each basket is packed by hand.
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| Why Butter and Sea Salt? |
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This butter is the “Grand Cru” of Vermont Butter and Cheese Company's Cultured Butter. Crunchy pieces of flavorful salt combined with our incredibly creamy and delicate butter create a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth.
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| How to use Sea Salt Butter? |
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- Sea food: shrimp, lobster, scallops….
- Top or sear meat
- Garnish vegetables for flavor and crunch
- Sweet applications: butter cookies or Crème Caramel
- Simple elegance: with bread and a slice of foie gras
- As a centerpiece for your table remove the blue band from the basket and turn the "butter motte" over so that the paper flaps can be opened. This makes an easy butter server for a summer table or for a picnic.
Our butter can be stored in the refrigerator in the special parchment paper.
"Motte": Artisanal round of butter
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| Merchandizing ideas |
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- In the dairy case, cheese department, meat and fish department as a simple topping for any grilled weekly special.
- The attractive and prestigious packaging complements the innovative and wonderful taste of this product.
For marchandizing card contact the company
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| Key Features |
- Churned in small batches from fresh, rBGH-free Vermont cream
- Refrigerated, never frozen
- Cultured for full, rich, European-style flavor and aroma
- Higher butterfat (86%), lower moisture, and lower pH for: |
