Vermont Creamery European Style Cultured Butter with Sea Salt, 4 Ounce -- 12 per case. While working on a dairy farm in Brittany, France, Allison Hooper took careful note of what happened to the milk. After each milking, she set the cream aside. Natural, lactic bacteria took over, ripening it into cultured cream -- or creme fraiche. When the thick result was churned into butter, she knew she had learned something valuable. Inspired by this lesson, VC cultures the freshest, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. Use Cultured Butter at high temperatures for a perfect pan sear, or in pie crust and cookies for superior elasticity and flakiness. Taking perfection one step further, the Sea Salt Crystal Cultured Butter is a balance of creamy butter with the crunch of Celtic sea salt.

• Important - Refrigerated items are perishable and tend to have short shelf lives - some of these can be as little as two weeks from the date of receipt - if you are ordering a large quantity, or are otherwise concerned about expiration dates, consider a frozen product.

Important - Refrigerated items are perishable and tend to have short shelf lives - some of these can be as little as two weeks from the date of receipt - if you are ordering a large quantity, or are otherwise concerned about expiration dates, consider a frozen product.Valmont