FAQ
1

What is cultured butter?

Cultured butter, like cheese, is made with the addition of starter cultures. These bacteria begin the process of fermentation which imparts flavors that are tangier, richer, and more complex than uncultured butter.


FAQ
2

How is Ploughgate butter made?

Live cultures are added to fresh Vermont cream and allowed to culture for forty-eight hours. After two days the cultured cream is churned, separating the butterfat from the buttermilk. Marisa and her team hand-knead the butterfat to release excess moisture before folding in sea salt, wrapping, and packaging for sale.


FAQ
3

Where does Ploughgate Creamery source its cream?

All Ploughgate Creamery butter is made from fresh Vermont cream from the St. Albans Cooperative Creamery. Dairy farmer owned and operated, the Co-op supports small dairies across the state of Vermont.