Alexandre Family Farm
Heavy Whipping Cream, A2/A2, Organic, Regenerative
Size: 12 oz
FREE HOME DELIVERY IN THE BAY AREA.
Enjoy Free Delivery Throughout the Bay Area:
- Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
- Saturdays: Milpitas (Northern), Fremont, up through San Ramon, and Dublin.
- Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco.
- Mondays: Cupertino, Saratoga, San Jose (Downtown and Western).
Directly from Vermont Creamery:
Vermont Creamery Cultured Unsalted Butter
- 82% Butterfat
- Consciously Crafted
- Deliciously Cultured, Ridiculously Creamy
- Wis. AA Grade
- 2 Sticks
Our expert buttermakers carefully add live bacterial cultures to fresh Vermont cream. The cream ferments overnight; by morning, it’s thickened and wonderful notes of buttermilk and hazelnuts have developed.
Size: 8 Oz (Net Wt.)
INGREDIENTS
Cream, Cultures. CONTAINS: Milk
What is cultured butter?
Cultured butter is made in the European-style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter. After the fermentation, the cream is churned into butter.
HOW CULTURED BUTTER IS MADE
Cultured butter is made with fresh, pasteurized cream just like regular sweet cream butter but with one additional, very important step.
Step 1
Fresh Vermont cows’ cream from the St. Albans Coop is received at the Creamery and pasteurized.
Step 2
After pasteurization, our expert butter makers carefully add live bacterial cultures to our fresh Vermont cream.
Step 3
The cream rests in a vat, where it thickens and develops wonderfully tangy flavor notes of buttermilk and hazelnuts.This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter.
Step 4
After the fermentation, the cream is churned into butter. Making cultured butter is much like making wine, you want to ferment your cream like grapes, slowly, to produce the best aromas. The longer you culture – the better.
DAIRY THAT TASTES BETTER BECAUSE IT’S MADE BETTER
Our process has purpose; we do everything we can to ensure that our products reflect our mission. As a certified B Corporation, we are devoted to promoting environmental sustainability and social responsibility.
B Corps are businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability.
CUT FROM A DIFFERENT CHEESECLOTH
Since 1984, we have consciously crafted delicious dairy, made from high-quality ingredients, while supporting our farms, our people and our community.
We’re on a mission to craft products that taste extraordinary, while spending equal energy ensuring our business makes a positive impact on our employees, customers, farmers, communities, and our friends across the country who enjoy our products as a meaningful and delicious part of their lives.
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