Ploughgate Creamery grass-fed butter is made from fresh Vermont cream sourced from the Monument Dairy in Weybridge. The cream is cultured for 24 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. The flavor from the sweet cream shines through, creating an elegant and balanced salted butter that is among the best we've ever tasted! 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. Each block of salted butter weighs in at 1lb.