Vermont Creamery Lightly Salted Butter Chef Roll
- Microbial Rennet
- Cow Milk
- by Vermont Creamery
- United States
Making the switch to high-quality butter is a simple way to level up the flavor in everyday meals. Vermont Creamery’s Lightly Salted Butter is churned in small batches until the fresh Vermont cultured cream transforms into rich European-style butter with 86% butterfat. A touch of salt amps up the creamy fresh-off-the-farm-flavor. Bake with it, pan-sear a steak with it, or simply slather it onto one of Callie’s Hot Little Biscuits to begin your day deliciously.
- The milk for Vermont Creamery’s cultured butter is produced by the cows at St. Alban’s Coop.
- A major difference between American-style butter (also known as sweet cream) and European-style butter (cultured butter) is the resting time the cream is given, allowing it to get thicker and develop tangier flavors.
- Making cultured butter involves a slow fermenting process that is similar to how wine is made.
Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.
Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.
Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.
Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.