(2 stars), Velvety smooth and creamy, this straightforward butter is a fair pick for those who prefer mild butter flavor. Vermont Creamery takes nature's most unpretentious ingredient, fresh milk - and, with a combination of science and art, turns it into consciously crafted, delicious dairy. Favorite. 12 g fat, 35 mg sodium. 12 g fat, 55 mg sodium. Some packages include information about butterfat content on the label, some do not. It has 85 percent fat. Over the years, their 34-year-old creamery has won hundreds of awards, including six others at this year’s ACS Conference & Competition. Itâs one flaw is too much salt. It has 84 percent butterfat. The pair were the first American producers of French-style cultured butter — butter made with cream harboring live bacteria, like some yogurts. Was it the fancy box? It has 85 percent butterfat.11g fat, 90 mg sodium. Last month, a small creamery in Websterville, Vermont, took home a top prize at the Annual American Cheese Society Conference & Competition — essentially the Super Bowl of cheeses, butters and other dairy products. Was it the label of being “European” like its Kerrygold competitor? This Northeast Vermont creamery, which sources dairy from 500 family New England farms, ferments the cream for the butter with lactic acid and folds in … The best brands in gourmet craft butter: Vermont Creamery. Some European butters are inoculated with culture to promote that flavor development; others are not. This is also one of my favorites, but also more on the luxurious high-end butter. I just want it all the time just straight on my baked … Finding a butter you like isnât simple. 11 grams fat, 90 mg sodium. Vermont Butter & Cheese Creamery Cultured Butter with Sea Salt Crystals. 8 oz. Sign in. (3½ stars), Fresh cream flavor shines in this classic California butter. I was constantly working on new projects and coordinating with various people. The worst were greasy and heavy, and either flavor-free or so old that they tasted like stale refrigerator. Refer to the label on your product for the most … In the salted version, punctuations of flowery crystals provide … $3.99 for 7 ounces at Safeway. And that has led to a butter boom. Vermont Butter and Cheese Creamery: This yellow gold tastes like European cultured butters, and yet it's made on this side of the Atlantic in northeastern Vermont. Come browse our cheese, cultured butter, culinary cremes, recipes, and … Will Price is Gear Patrol’s home and drinks editor. Cultured Butter. (2½ stars), Bold buttery flavor that lingers makes this a powerful, if slightly fake-tasting bite. Reese scrambled, found Hooper, who he learned had interned at a French dairy farm, and asked for her help. Best Premium Butter: Land O’Lakes European Style. It's so rich and tasty, I haven't even bothered to use it for cooking or baking. $7.99 for a pound at Whole Foods. It was founded in 1984 by business partners Allison Hooper and Bob Reese. US-based Vermont Creamery produces two versions: butter sticks of 82% fat, and the European style roll in 86% fat. Important information. 11 g fat, 35 mg sodium. CULTURED BUTTER. Vermont Cultured Butter - Slightly Salted (8 ounce) 4.7 out of 5 stars 8 Use it as you would any salted butter, though it shines best unadulterated, spread solo over a slice of fresh toast. $3.99 for 8 ounces at Safeway. (No stars). Itâs also extremely salty. For Bob Reese and Allison Hooper, founders of Vermont Creamery, it’s par for the course. During this transition, both old and new versions of the Nutrition Facts panel will be in the marketplace. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. The result of this extra effort is exponentially better butter flavor and higher fat content of 82 to 86 percent, which makes for flakier pastries and pie crusts and lighter, more tender baked goods. This product is … In my position there really weren't any "typical" days. This elegant, cylinder-shaped butter is an impressive, complex, perfectly balanced marriage of flavors. Legal Disclaimer. Before even getting to the churning stage, Vermont Creamery lets their high-fat cream age for 20 hours in a process that creamery supervisor Joey Conner compares to aging wine or cheese. (4 stars), When sour cream meets fresh, sweet cream butter, this is the result. Personalized health review for Vermont Creamery Cultured Butter: 110 calories, nutrition grade (C minus), problematic ingredients, and more. Every product is carefully selected by our editors. Courtesy Photo. Here they are, ranked from not-the-best to the best. The nutrition details below include sodium and fat. I was given a lot of freedom to work on things that I enjoyed and was good at as long as I … Call 802-496-7047. Learn the good & bad for 250,000+ products. European-style butter is churned much longer, which allows more water to be pressed out of the butterfat, and it’s given more time for the butter to ferment slightly, which develops complex, pleasant flavors. Gear Patrol participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Ingredients. The Vermont Creamery butter with Sea Salt Crystals ($12) was well received. Onsite Associates Program . Vermont Creamery has taken butter to the next level. This shopping feature will continue to load items when the Enter key is pressed. Ploughgate Creamery pairs European tradition with fresh Vermont cream to make small-batch, artisanal, cultured butter. Made right, itâs silky smooth, coating the tongue with nutty, sweet creaminess that lingers. Some butters are at their best out of the refrigerator, while others achieve maximum flavor once melted. Vermont Creamery Cultured butter. Courtesy Photo. If you buy from a link, we may earn a commission. 12 g fat, 45 mg sodium. Winner of the “Best Salted Butter” category at the American Cheese Society, Vermont Creamery’s Lightly Salted Cultured Butter has a tangier, richer, silkier followthrough than most supermarket butter, thanks to the cultures (live bacteria) found in the cream used to make it. Worse, itâs basically a salt bomb. $6.99 for 8 ounces at Market Hall Foods and some Whole Foods stores. $4.69 at Whole Foods. Read more Taste-off columns at www.mercurynews.com/tag/taste-off. Overall I really enjoyed working for Vermont Creamery. Vermont Creamery European Style Cultured Butter Lightly Salted This elegant, cylinder-shaped butter is an impressive, complex, perfectly balanced marriage of flavors. (½ a star), This unfortunate brick of butter lacks any hint of butter flavor. But the one thing you can always find is the date and place the butter was produced. (4 stars), This hunk of butter nails every flavor you could want. It has velvety butter flavor and just the right touch of salt. Many of you told us you picked up a sourdough starter or tried your hand at new pastries. $3.99 for 8.8 ounces at Whole Foods. $10.98 / lb. It typically has 80 to 81 percent butterfat. Silky-smooth, deliciously cultured butter with a cult following. Winner of the “Best Salted Butter” category at the American Cheese Society, Vermont Creamery’s Lightly Salted Cultured Butter has a tangier, richer, silkier followthrough than most supermarket butter, thanks to the cultures (live bacteria) found in the cream used to make it. Note: Purchasing products through our links may earn us a portion of the sale, which supports our editorial team’s mission. It’s soft, fine with smooth and rich taste even being unsalted. Vermont Creamery Unsalted Cultured Butter. " [My favorite] domestic butter would be from Vermont Creamery — very creamy, slightly tangy and rich, very 'French style,' and it's widely available," Hopson told INSIDER. 11 g fat, 80 mg sodium. From our partner farms all the way to your table, our process has purpose. $3.99 for 8 ounces at Sprouts Market. Reviews are based on product samples purchased by this newspaper or provided by manufacturers. 11 g fat, 115 mg sodium. The unsalted version has a light sour note. Winner of the “Best Salted Butter” category at the American Cheese Society, Vermont Creamery’s Lightly Salted Cultured Butter has a tangier, richer, silkier followthrough than most supermarket butter, thanks to the cultures (live bacteria) found in the cream used to make it. Added culture is listed on labels, but fermentation times that develop butter flavor naturally are not. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. Cultured butter is a fermented butter, which means that the cream has been aged with cultures for about a day. Vermont Creamery. This tangy, perfectly salted block of butter from Wisconsin is the one you want to top a baked potato, veggies or any other savory dish. Absurdly fresh groceries, delivered. This Unsalted Butter log is perfect for baking with its 86% butterfat content. 11 g fat, 105 mg sodium. (Note: In general, parchment and paper packaging is not suitable for long-term storage.) Some butters are better for savory dishes, others for desserts. Butter does not age well available, high-quality butter from Petaluma has understated, yet authentic.. Company, the Company adopted its current name in 2013 store, I had to what... 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