Every year Saxelby Cheesemongers has the privilege of bringing you butter from Animal Farm, a small dairy farm in Orwell, Vermont. Diane St Clair produces this exceptional cultured butter from her herd of ten Jersey cows. Throughout the year Ms. St Clair ships all of her butter to acclaimed chef Thomas Keller, owner of The French Laundry and Per Se. But for a few butterfat-filled weeks each year, Diane sends her butter to Saxelby Cheesemongers!
Why buy butter online, and what makes Animal Farm grass-fed cultured butter better? Start with the benefit that it's made from Jersey cream, which contains over 87% butterfat—a lot more than other types of butter. Diane hand skims the cream with a ladle instead of relying on a mechanical separator, which keeps the precious fat globules in pristine condition. After the cream has been separated, Diane cultures it for 24 hours using her own buttermilk as a starter. The cream is then churned and kneaded by hand until Diane deems it perfect and ready for the table.
Each package contains one pound of sweet cream butter (4 small rolls at 4 ounces each) The unsalted butter can be eaten fresh (which is what we recommend!) or frozen for up to six months. For more information on how this delectable butter is made, listen to Episode 88 of Cutting the Curd, featuring Diane St. Clair and Harold McGee.