To make Vermont Creamery Cultured Stick Butter with Sea Salt, our expert butter-makers carefully add live bacterial cultures to fresh Vermont cream. The cream ferments overnight and by morning, it is thickened and wonderful notes of buttermilk and hazelnuts have developed. Sea salt is added to further enhance the rich flavors. The end result is deliciously cultured, ridiculously creamy butter, perfect for baking a flakier curst, slathering on fresh bread, or sautéing the perfect piece of fish. Vermont Creamery Cultured Stick Butter with Sea Salt tastes better because it's made better. This Vermont Creamery Cultured Stick Butter with Sea Salt comes in an 8 oz cardboard package that includes 2 individually wrapped 4 oz sticks of butter. This item is refrigerated.
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