Vermont Creamery Unsalted Butter Chef Roll
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- Microbial Rennet
- Cow Milk
- by Vermont Creamery
- United States
While working on a dairy farm in Brittany, France, Vermont Creamery's co-founder Allison Hooper learned a thing or two about churning cultured cream (crème fraîche) into thick butter. Crafted in small batches, the cream transforms into a rich European-style butter with 86% butterfat and a fresh-off-the-farm taste. This butter is especially great for baked goods that feature the taste of pure butter (think flaky croissants) or simply spreading on a crusty baguette with Sidehill Farm Strawberry Jam.
- 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, during which it gets thicker and tangier.
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.