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 and nutty flavor. The butter is then kneaded by hand to expel more moisture and to achieve the perfect texture. 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 unsalted 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!