Ploughgate Creamery Cultured Butter Variety Pack

$24.95

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Ploughgate Creamery’s cultured butter is more rich, tangy and nutty than your average supermarket stick. What makes it so complex and creamy? The active culture: Strains are added to farm-fresh cream then inoculated 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 ingredients, like sea salt or maple sugar, by hand—which adds a subtle grainy texture—and manually shapes the butter into balls, before wrapping them in parchment. The Vermont Maple butter is nutty and savory-sweet thanks to swirls of maple sugar from Butternut Farm in Morristown, Vermont. Crunchy salt crystals stud the thick and savory Coarse Sea Salt variety, for a pop of flavor in every bite. The variety pack features two 8-ounce butter balls: one in Vermont Maple and one in Coarse Sea Salt.

Cream, Vermont Maple Sugar, Sea Salt
Allergens: Dairy

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

The butters are great in their most simplest form: spread onto a piece of toast or sourdough bread. The Vermont 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. Use the Coarse Sea Salt version in soups, steak dinners, mashed potatoes, sauces and baked goods, like pie crusts or shortbread. For the crispiest golden skin, we also love slathering it on whole birds before roasting.