Ploughgate Creamery Cultured Butter Vermont Maple

$24.95

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Ploughgate Creamery’s cultured butter is more rich, tangy and nutty than your average supermarket stick. The Vermont Maple version is thick, nutty and savory-sweet thanks to the swirls of maple sugar from Butternut Farm in Morristown, Vermont. What makes it so complex and creamy? The active culture: Strains are added to farm-fresh cream then inoculate for 24 hours, imparting a distinct intensity, appearance and tangy-sweet flavor. Small batches are then barrel-churned, allowing for the separation of yellow butter grains and buttermilk. Ploughgate’s team then kneads in salt and maple sugar by hand—which adds a subtle grainy texture—and manually forms the butter into shapely balls, before wrapping them in charming parchment packaging. The maple butter pairs well with morning staples like French toast, pancakes, waffles and biscuits. But don’t stop at breakfast: Try it with roasted root vegetables, a great side dish for the holidays, or use it to finish grains like farro and brown rice. Sold in a set of two 8-ounce butter balls.

Cream, Vermont Maple Sugar
Allergens: Dairy

Net Weight/Volume: 8 ounces each (16 ounces total)
Place of Origin: Vermont

Pair it with morning favorites like French toast, pancakes, waffles and biscuits. Try pairing it with savory sides like roasted carrots, Brussels sprouts, acorn squash, parsnips, sweet potatoes and more. It’s also great in its most simplest form: spread onto a piece of toast or sourdough bread. We especially like it melted into popcorn or in our Browned Butter Skillet Cornbread.

If using a butter keeper, store on the counter for up to a week. Otherwise, keep in fridge (up to two months) or freezer (6 months).