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A limited-edition cultured butter studded with dried porcini mushrooms made by Ploughgate Creamery exclusively for Saxelby Cheesemongers. The nutty, woodsy, brothy, and umami qualities of the porcini mushrooms are the perfect foil to the rich, tangy butter. The porcinis and sea salt are worked into the butter by hand, ensuring that each block presents your taste buds with mind-blowing moments of salinity and savory. Butterfat percentage is anywhere from 86%-88% depending on the season.
Ploughgate Creamery cultured butter is made from fresh Vermont cream sourced from the Monument Dairy in Weybridge, Vermont. The cream is cultured for 24 hours before being churned, giving the butter a distinct tangy flavor. The sweetness of the cream shines through, creating an elegant and balanced salted butter that is among the best we've ever tasted! Each block of porcini butter weighs in at 8oz.
Thanks to an incredible program by the Vermont Land Trust in which young farmers compete to win the right to purchase a farm that has been conserved with the purpose of keeping the land in agriculture, butter maker Marisa Mauro was able to purchase the historic Bragg Farm and open her business Ploughgate Creamery on its land. Marisa's commitment to stewarding this historic farm is a true inspiration!
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