Every few weeks, Saxelby Cheesemongers has the privilege of bringing you butter from Animal Farm Creamery, a beloved and tiny producer in the Champlain Valley of Vermont. Founded by Diane St Clair and presently run by the Haigh family, this is exceptional cultured butter made from a herd of ten Jersey cows.
What makes Animal Farm grass-fed cultured butter better? Start with the benefit that it's made from Jersey cream, which can be churned into a butter containing over 87% butterfat—a lot more than other types of butter. The cream is hand skimmed instead of relying on a mechanical separator, which keeps the precious fat globules in pristine condition. After the cream has been separated, it cultures for 24 hours using the buttermilk as a starter. The cream is then churned and kneaded by hand until perfect for the table.
Each package contains one pound of sweet cream butter (4 small rolls at 4 ounces each) The unsalted butter can be eaten fresh (which is what we recommend!) or frozen for up to six months. For more information on how this delectable butter is made, listen to Episode 88 of Cutting the Curd, featuring Diane St. Clair and Harold McGee.
