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 flavors.  The longer you culture — the better. 

Cream, Sea Salt, Cultures. CONTAINS: Milk