Vermont Butter & Cheese Creamery Introduces New Artisan Butter

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Responding to a growing demand for artisan, small batch butter, Vermont Butter & Cheese is proud to introduce a new size of their European-style cultured butter to the market. The 4 ounce Sea Salt Crystal log is sure to enhance the well known line of high quality butter.

New 4 oz. size Sea Salt Crystal Butter

“This butter is becoming an everyday pleasure and not just for special occasions ”

Vermont Butter & Cheese Creamery (VBCC) butter is made in small batches with local rBST-free cream from St. Albans Cooperative of 500 family farms and delivered just hours after being separated. Over the years the line of butter has extended to include lightly salted and sea salt crystal versions in multiple shapes and sizes for foodservice and retail. “One of our most popular products is our Cultured Butter with Sea Salt Crystals” says co-founder, Allison Hooper. “It is churned in the same manner as our other butters, but the trick is that sea salt crystals are added twice during the churning to maintain the signature sea salt crunch”.

Often named as the best butter made in America, chefs and consumers love the “contrast” between the creaminess of the butter and the crunch of the sea salt. “This butter is becoming an everyday pleasure and not just for special occasions ” says Bob Reese, co-owner. For those consumers looking for less packaging and more affordable pricing than the original 6 oz. Sea Salt Butter Basket, VBCC has introduced the 4 oz. Cultured Butter log with Sea Salt Crystals. With the growing demand for European style products, the new 4 oz. Sea Salt Crystal roll is the perfect complement to Vermont Butter and Cheese Creamery’s line of high-end, high quality cultured butter.

VBCC has been crafting fresh and aged goat cheeses for over 25 years. Bob Reese and Allison Hooper, co-founders and cheesemakers, began making their signature fresh chevre and crème fraiche in 1985. Soon chefs, especially those trained in France, began to ask for a high quality domestic butter made in the European style.

It was not until 1997 that Bob and Allison finally found a way to make an exceptional butter in the “old world style” by churning crème fraiche into an outstanding bright yellow and flavorful butter very high in butterfat. VBCC cultured butter’s unique taste and 86% butterfat content opened new local sourcing possibilities for French trained chefs, pastry chefs, fine dining restaurants and retailers. VBCC was the first creamery to craft European-style cultured butter back in the nineties when consumers only knew of sweet cream butter. Today cultured butter is no longer a luxury and can be found in local specialty stores and supermarkets.

In their twenty-seventh year of business, Vermont Butter and Cheese Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.


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