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Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for 9 to 16 hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in parchment paper and packed by hand in a small, handmade wooden basket.
This butter is the "Grand Cru" of all Vermont Butters. Crunchy pieces of flavorful salt combined with incredibly creamy and delicate butter creates a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve a dollop atop grilled meats, melt it over shrimp or lobster, or try it in cookie recipes.
Not Chalav Yisrael
Certified kosher by Kof-K Supervision  .
Be aware that shipping for dairy start at appx $15. However, the more products you order from this vendor, the cheaper the shipping will be.
Safe, Dependable Shipping with FreshwaveTM
Many of igourmet's best products are perishable, necessitating some ingenuity in the delivery channel. Along with its suppliers, igourmet created the FreshWave system. FreshWave incorporates a styrofoam-lined shipping chest that is chilled by refrigerant gel packs. In ambient conditions of up to 100 degrees Fahrenheit, FreshWave keeps perishables cool for up to 48 hours while in transit. The system, recently introduced after two years in development, enables the company to sell its entire product line all year round.
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