Rich, sweet and creamy, with a higher butterfat content (85%) versus regular butter (80%) and an extremely low moisture level made by churning cream slower and longer in an age-old tradition of fine European butters. It has a creamier taste and a silkier texture. Low-moisture, high butterfat, makes this a “chefs” choice. We make our butter weekly in our old-fashioned 1950’s butter churn.
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