Websterville, Vt. – Two new products from Vermont Creamery will be more widely available this fall: Cultured Butter with Maple & Sea Salt, and Crème Fraiche with Bourbon Madagascar Vanilla. Both products, which were introduced exclusively at Whole Foods in 2012, are now available to retailers nationwide.
The Cultured Butter with Maple & Sea Salt combines high-quality Vermont cream from a local St. Albans Cooperative Creamery with pure Vermont maple sugar from Butternut Mountain Farms and sea salt crystals. This regional combination of Vermont terroir highlights the contrast of salty crunch with the sweetness of late harvest maple. Vermont Creamery butter is cultured and churned in small batches to produce a rich, European-style butter with 86 percent butterfat. Whether stirred into hot oatmeal, baked into cookies, melted over roasted squash, or simply spread over a warm piece of crusty bread, the Sea Salt & Maple Butter delivers pure Vermont sweet and savory.
Crème Fraiche is a longtime staple of French cuisine and Vermont Creamery has been making it for 25 years. This new Crème Fraiche with Bourbon Madagascar Vanilla combines the sublime flavor of pure vanilla with tart crème fraiche. The result is a subtly sweet, rich and nutty taste well suited to topping fall fruit tarts and pies, mixing into brownies, warming as a sauce, or as a base for crème brulee.
The 4-ounce Cultured Butter with Maple & Sea Salt and the 8-ounce Crème Fraiche with Bourbon Madagascar Vanilla became available November 1, 2013.
In their twenty-ninth year of business, Vermont Creamery is a leading American creamery crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter. The creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture. www.vermontcreamery.com.
Source: Vermont Creamery