Cultured Butter with Sea Salt

Arethusa Farm Dairy knows that when it comes to making butter, being old-fashioned is a virtue. The making of their European-style butter honors traditional practices. Churned in small batches, it sits for two whole days to ferment. The cream is then carefully separated from the milk, ensuring that it reaches 84% butterfat. Sea salt flakes are mixed in by hand to enhance that rich flavor.