What “Craft” Means in the World of Butter

A butter in a league of its own, with sea salt crystals that pack a punch.

saxelby-butter-gear-patrol-4-full-lead

In the context of food, “local” and “craft” are often taken as indicators of quality. Yet while everything from granola to jerky has undergone a small-batch renaissance, butter has somehow remained stagnant. Launched in 2013, Ploughgate Creamery set out to change that. The Vermont-based purveyor of local, small batch, artisanal butter boasts one additional adjective that places it in a league of its own: cultured.

Founder Marisa Mauro sources cream from a local food co-op (in turn sourced from nearby dairy farms) and leaves it to mingle with bacteria, or culture, for 48 hours before being churned. It’s a technique that hearkens to Mauro’s background in cheesemaking, and one that imparts an addictive, tangy-sweet flavor on the already exceptional, high-fat butter. Wrapped in humble butcher paper, Ploughgate Creamery’s cultured butter looks fairly unassuming. Yet spread on good bread, it’s anything but. Marked by a bright yellow hue (an indicator of cream sourced from grass-fed cows) and peppered with crunchy sea salt crystals, it’s downright transformative.

Buy Now: $11

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement - Continue Reading Below
More From Food & Drink