Description
Small-batch Churned Wisconsin Grade A
We combine a hundred years of dairy experience with the freshest Wisconsin sweet cream to create a truly unique butter with a traditional cultured flavor and a silky dense texture.
This butter is turned out of the churn and formed the old-fashioned way... never pumped or extruded. You’ll notice the difference this gentle treatment makes: great mouth-feel, rich and lingering flavor, enhanced sautéing and silkier sauces.
Where is your hand rolled butter made?
We work with 4th generation butter makers in Bonduel, WI who began making butter in 1926. Our cream comes from several local Wisconsin creameries.
What does hand rolled butter mean?
Butter is taken out of churn by hand, rolled in parchment, weighed, and labeled. This means it's not heavily manipulated. This is important to the flavor because over-manipulation, pumping or extruding with machines changes the butterfat structure and can make other butters taste greasy or cloying.
Our hand rolled butter has a just-churned texture that is dense and full-flavored. Your mouth can tell the difference.
What is the butter’s shelf life?
150 days refrigerated (We never freeze it, but the end user can). One customer said she brings it home, pre-slices it, freezes the medallions, and takes one out each week.
What is the “natural flavoring” listed on the unsalted butter?
The natural flavoring is lactic acid, a natural dairy product. Unless salt is added, butter can begin to spoil rather quickly. Lactic acid helps maintain freshness.