To make Vermont Creamery Cultured Butter, their expert buttermakers carefully add live bacterial cultures to fresh Vermont Cream. The cream ferments overnight and by morning, it has thickened and wonderful notes of buttermilk and hazelnut have developed. Making cultured butter is much like making wine, you want to ferment your cream slowly just like your grapes. The longer you culture the better. The end result is deliciously cultured, ridiculously creamy butter perfect for baking a flakier crust, slathering on fresh bread, or sauteeing the perfect piece of fish.
Exclusively at BJ's
4 sticks of Vermont Creamery cultured butter sea salt
Wis. AA Grade Butter
82% butterfat for better baking
Perfect for baking, cooking, and spreading
Deliciously cultured overnight for richer flavor
Made in Vermont
Includes cultured sea-salted butter, 1 lb.
Cream, Sea Salt, Cultures.