$5.50
Price is per piece of the weight selected above
About this item
Vermont Creamery's 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.

​Making cultured butter is much like making wine, you want to ferment your cream like your grapes, slowly, to produce the best aromas.  The longer you culture — the better. 
Country America Milk Cow State Vermont

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