My introduction to Animal Dairy Farm butter occurred at two Boston restaurants, Menton and Amara. Some butters have a neutral, recessive flavor profile, some have an immediately noticeably positive profile. I grew up in a Vermont dairy family. My dad’s family in East Topsham, Vermont produced milk, cream, buttermilk, and butter. My grandfather’s house had a creamery, separators and churns, and a herd that was a mix of Guernseys, Brown Swiss, and Jerseys. Of the three, Jerseys produce the most butter fat. Farms in cooperatives often boost their herd’s butterfat composition with Jersey milk. My first tastes of Animal Dairy Farm’s butter brought to mind butter from my grandfather’s house and French butters. A good bit creamier, more fragrant, and a flavor that is at once complex and fresh. I am reluctant to compare the butter to cheese or describe it as “nutty” as too many butters have that and from my perspective it is too assertive, approaching cloying, heavy handed, overwhelming or “barny.” Dairy Animal Farm’s flavor is delightful in its subtle complexity, and at the same time fresh. So good I apply a bit more generously than other butters. I enjoy a light sprinkle of salt. This intensifies and seems to open up its taste a bit more. It is beautiful with a sourdough or focaccia where the bread fragrance intermingles with the butter’s. This is a really special butter. I am a tiny bit concerned to comparing it with cheeses because it is lighter, but it’s rich complexity which I read comes of cultured buttermilk, has a real presence, but it does not overwhelm bread. We are very much enjoying our order, and though I did pan fry a couple pieces of fish in it I look at Dairy Animal Farm’s butter as something I will likely reserve for eating on bread.
