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Vermont Creamery Spotlights Cultured Butter Category With Recent Study; Adeline Druart Comments

Vermont Creamery Spotlights Cultured Butter Category With Recent Study; Adeline Druart Comments

Wednesday, December 15th, 2021

Holidays are always a time for warmth, celebration, and food aplenty. One thing consumers will always reach for in the aisles to get their roasts, cakes, and potatoes ready is butter—and Vermont Creamery knows it. The cultured dairy supplier commissioned a recent Harris Poll study amongst over 2,000 U.S. adults and found nearly half of Americans are likely to use cultured butter.

Adeline Druart, President, Vermont Creamery“Throughout the past two years, consumers not only learned to cook new dishes for the first time but also learned to love time in their kitchens, turning it into passion,” said Adeline Druart, President of Vermont Creamery. “Right now, we are seeing a continuation of the home chef trend with a different focus. People are making ingredient-forward dishes, having learned how to distinguish the difference that higher quality, premium ingredients make, growing demand for products such as cultured butter, and upscale food. They are increasingly unwilling to sacrifice taste for the dishes they work so hard to prepare.”

With more Americans cooking and entertaining for the holidays, at-home chefs are significantly upping the game for friends and family and insisting on only using the best ingredients for revered traditions and new recipes. In the study, 49 percent of Americans are likely to use cultured butter over traditional butter when making holiday dishes this year, jumping to 65 percent among Americans ages 35–44. Nine in 10 Americans (86 percent) say it is important to use high-quality ingredients when cooking or baking holiday dishes this year, with 25 percent saying it is absolutely essential.

Vermont Creamery recently commissioned a Harris Poll study and found 49 percent of Americans are likely to use cultured butter over traditional butter when making holiday dishes this year

In May of this year, Vermont Creamery’s Sea Salt Cultured Butter sticks won the Specialty Food Association's coveted Gold sofi Award. This prestigious award, decided by a blind taste testing among a panel of esteemed judges, is an additional testament to its superior taste and texture.

“Vermont Creamery’s best in class butter makers, who we call Bettermakers, are committed to only using fresh cream as the basis for our butter,” Druart continued. “Great dishes start with quality ingredients, giving consumers the assurance that a recipe will deliver a premier dish, alleviating one concern of the busy season where many feel pressure to cook and bake more extravagantly. With many families gathering for the holidays for the first time in two years, we believe that premium products are vital for an enhanced dining experience at the table.”

Churned to 82 percent butterfat—higher than the American legal standard of 80 percent—Vermont Creamery’s cultured butter is opening the door to the benefits of higher fat for extra creaminess, flakier pastries, and a higher smoke point when searing meat or vegetables.

With shoppers looking for quality ingredients this holiday season, Vermont Creamery’s cultured butter enhances the dining experience as it is made with 82 percent butterfat

Culturing food is a practice that dates back to the dawn of human existence, noted the release, yet is gaining newfound recognition in recent years. This form of fermentation creates a desirable complexity of flavor that is increasingly appreciated as part of our country’s evolving palate.

Vermont Creamery’s cultured butter is the result of the company’s mantra of “taste above all,” an uncompromising standard that underlies its entire line of decadent dairy products. The cultured butter is made in the European style with pasteurized, fresh cream in a churn just like regular sweet cream butter, but with one additional step.

After pasteurization, its butter makers carefully add live bacterial cultures to fresh Vermont cream. The cream rests in a vat for twenty hours, optimizing flavor and thickening to develop rich notes of buttermilk and hazelnut, resulting in the primary difference between cultured butter and sweet cream, or American style. After fermentation, the cream is churned into butter.

Be sure to keep the refrigerated set stocked and ready as Christmas rolls around, for butter will always be on the list.

Vermont Creamery