Ploughgate Creamery 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 and nutty flavor. The butter is then kneaded by hand to expel more moisture and to work in flakes of sea salt that burst with flavor when the butter hits your palate. 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 salted butter weighs in at 1lb.
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!
Butter was delicious.presented it during Easter Dinner.
3 grandsons loved it!
C
C.L.
Definitely DELICIOUS!!!
This is my first time trying Ploughgate Creamery
Salted Butter and I love it! The pieces of salt
take it to a next level butter experience. Even the butter eaten alone is fantastic. I have already ordered more to have on hand.
D
D. Baker
Good but looking for stronger, tangy flavor to the cultured butter
The butter was good but I am looking for a stronger, more tangy flavor maybe one that has been cultured longer than 24 hours so it gets more of a tang to it? My mother used to make homemade butter and it was tangy and flavorful.
