While working on a dairy farm in Brittany, France, Allison Hooper took careful note of where the milk went. After each milking, she and the other farmhands set the cream aside. Natural, lactic bacteria then took over, ripening into cultured cream — or crème fraîche. When the thick result was churned into butter, Allison — the future co-founder of Vermont Butter & Cheese Creamery — knew she had learned something valuable.
Inspired by this lesson, we culture the freshest Vermont cream and churn it to a European-style cultured butter. Higher in butterfat than standard U.S. butter, Vermont Cultured Butter offers the exquisite richness, flavor, and performance of the finest European butters. A salt content significantly lower than typical salted butter enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted or unsalted butter.