Arethusa Dairy Salted Butter
- Animal Rennet
- Cow Milk
- by Arethusa Farm Dairy
- United States
Arethusa Farm Dairy knows that when it comes to making butter, being old-fashioned is a virtue. The making of their European-style butter honors traditional practices. Churned in small batches, it sits for two whole days to ferment. The cream is then carefully separated from the milk, ensuring that it reaches 84% butterfat. Sea salt flakes are mixed in by hand to enhance that rich flavor. Slather it on your morning toast with Murray’s Strawberry Rhubarb Preserves.
- Arethusa uses a mix of cultures in order to create their soured cream butter flavor.
- With a goal of enhancing, rather than masking, their butter’s flavor, they use about half as much salt as traditional butters.
- Each tub of butter is hand-packed, providing an opportunity for a last quality check of the butter before it’s sold.
- After conquering the fashion world in the 1990s, Manolo Blahnik executives George Malkemus and Anthony Yurgaitis were in search of a reprieve from New York City.
- In 1999, they purchased Arethusa Farm, a picturesque dairy farm in Connecticut.
- During Arethusa’s earliest days, just five cows roamed its hilly pastures, but the herd has expanded over the years.
- In 2009, Malkemus and Yurgaitis began bottling and selling milk to local stores. In 2011, they added cheese to the mix.
- Today, their full product line also includes yogurt, ice cream, butter, and sour cream, and all of their products are made from their herd of over 300 cows.