Butter is one of those things you think you can depend on. It will be there, salted or unsalted, whenever you need to bake a cake, add some flavor to a piece of bread or whip up your favorite Paula Deen recipe. Butter was ye ole faithful and reliable in my kitchen up until a few weeks ago.
Enter Vermont Creamery and Maple Sea Salt butter – a major game changer. I was lucky enough to be able to taste test this new version of the creamery’s butter and it was heavenly. A balanced combination of maple flavor and buttery goodness; I’d envision pancakes topped with this goodness would be nothing short of perfection. The sea salt crystals do exactly what they should, add a salty tang that finishes nicely on the tongue.
In terms of pairing this butter with foods, I’ve mostly enjoyed it with a variety of breads, a staple side to many dinners coming out of my kitchen. My favorites are sourdough and banana bread.
Not interested in a sweet butter? Don’t you worry. Vermont Creamery is more than a pretty maple butter. In fact, they make a few more to-die-for options. All of their butters are cultured in a European-style and are made from fresh, hormone-free local cream. Read: their ingredients are high-quality and locally-sourced. Major points in my book because you really can taste the difference. In fact, we refer to Vermont Creamery’s butter as “the good butter” in this household.
Want to get your hands on some of this goodness? It’s exclusively available at Whole Foods locations across the country.
