Vermont Creamery Sea Salt Cultured Butter (8oz.)Cultured butter is made in the European style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and sweet cream, or American style butter. After the

contributing to the wine’s structure and complexity

Vinification: Fermentation with native yeast in temperature-controlled stainless steel tanks

lamb chops

and each bite packs a serious nutritional punch

Morey-Saint-Denis

and fresh herbs with a subtle saline edge

INGREDIENTS: Skipjack Tuna

AGING: Aged in 450L French oak puncheons for texture and aromatic complexity

The palate is racy and mineral-laden

Newton Vineyards

showcasing flavors of orange blossom and plumeria

clean brine