Sierra Nevada Vat Cultured Natural Butter Log 1lb

Our cream is cultured with live active cultures in a vat overnight for about 15 hours to develop the flavor similar to French butters. We churn our butter longer and slower, lowering the moisture and increasing the butterfat to European standards of above 82%. 82% butterfat makes for a higher smoking point; better for searing, baking, and making flaky pastries. Lightly salted with sea salt.

KEEP REFRIGERATED – THIS ITEM IS PERISHABLE