BUTTA!

The rest of the world calls it butter, but here in NYC, people say “butta.” Either way, there is a new one out there that is the ne plus ultra of buttery goodness.

VERMONT BUTTER AND CHEESE COMPANY makes a cultured butter (I don’t know about you, but we hate butter with no education in the finer things of life!) with sea salt that is regarded by many as the new “Grand Cru” of American butters.

This is no ordinary butter. First they start with a cream with a very high fat content. The bacterial culture which is added to the cream is allowed to do its work for nine to sixteen hours before the cream is ever churned. That fermentation gives the butter its unique taste. The end result is a very rich butter. The large cyrstals of sea salt add crunchiness as well as a nice added taste.

This is the kind of butter you cook with- not the kind you put on your challah toast! Certification is by the Kof-K. The product is dairy (duh!).
(RJR)