I’ve talked a lot about cultured foods and how beneficial (and delicious!) they can be and I have also raved about our friends at Jasper Hill Farms in VT.
Today I am going to sing the praises of a food product that has ties to BOTH!
After working at and producing award-winning cheeses that Jasper Hill still produces, Maurisa Mauro went off on her own with an idea of producing hand-crafted butter that was enhanced with the inclusion of live active cultures.
The result is the Ploughgate series of butters that (like so many other wonderful foods from VT) are good enough to eat on their own!
In order to help realize her creamy dreams, Marisa partnered with Maplebrook Farms (who are already known as another of the area’s best cheesemongers) and has emerged with a complete line of beautiful butters.
Unlike many other butters – even so-called “handcrafted” butters- Marisa’s butters are actually made by hand (often hers!). And unlike most butters, they come in a variety of fabulous flavors, including salted and unsalted, Pyrenees-produced pepper, VT maple, a seaweed spread spiced with hand-harvested local dulse and nori, and balsamic fig.
If you can’t decide which to enjoy next, Ploughgate offers a butter of the month club that ensures the freshest flavors of the freshest butters. And if you miss Marisa’s former fame, she has combined her butter with Maplebrook Farm’s cheese to make a limited edition burrino – a righteously ripe ring of melt-in-your-mouth mozzarella around a creamy core of bodacious butter. It’s the best of both worlds from one of the best regions for fresh foods around.
I know many may not get so excited about butter. But after you taste Ploughgate’s, you will surely want to spread the word too!