Cultured Butter with Sea Salt

Vermont Creamery’s cultured butter with sea salt is a European-style butter made from fresh Vermont cream that’s cultured before churning to develop deeper flavor. Live bacterial cultures are added to the cream and allowed to ferment overnight, creating a rich, creamy butter with subtle notes of buttermilk and toasted hazelnuts. The result is a smooth, spreadable texture and a balanced salinity that enhances both sweet and savory applications.

Use it anywhere butter takes center stage, spread over warm bread, melt into vegetables, or finish steaks and seafood for added richness. It’s also ideal for baking, where its cultured flavor can bring more complexity to pastries, cookies, and cakes. Served simply, it highlights its creamy texture and nuanced taste, making it as suitable for everyday use as it is for more elevated preparations.

Vermont Creamery, founded in 1984 as Vermont Butter & Cheese Co., began with a focus on crafting high-quality dairy using traditional techniques and carefully sourced ingredients. Based in Vermont, the company continues to prioritize small-batch production, strong relationships with local farms, and a commitment to quality across its range of cultured butter, cheeses, and dairy products.