How to Make a Perfect Grilled Cheese Sandwich!

Making a perfect grilled cheese sandwich isn’t rocket science, but sourcing the right ingredients and following a few pro tips will go a long way to elevate your grilled cheese game!

  1. Pick the right cheese, or blend of cheeses. Did you know that some cheeses melt better than others? Cheeses like Raclette, Fontina, Gruyere, and Comte are naturally better suited to making grilled cheese than other higher acid cheeses like Cheddar. For more information on why some cheeses are meltier than others, watch Saxelby Cheesemongers founder Anne Saxelby’s IGTV video on melty cheese!
  2. If you do use Cheddar cheese (our fave is Cabot Clothbound Cheddar) try combining it with another, meltier cheese like Reading Raclette to maximize meltability!
  3. Use good butter. This cannot be overstated! Good butter is just as important as cheese when it comes to the overall flavor of your grilled cheese. We like Ploughgate Creamery cultured butter best. The slightly tangy flavor of the added cultures make for a more nuanced and pleasurable buttery blast of flavor!
  4. Use good bread. This goes without saying, but a loaf of well-made bread will elevate your grilled cheese sandwich to new heights! We like sourdough miche, pullman-style loaves, and rye for that caraway je-ne-sais quois… If you don’t live near a great bakery, you CAN make your own delicious bread at home! Try Jim Lahey’s easy, change-your-life-forever recipe for no-knead bread.
  5. Be patient! Toast your sandwich over a medium-low flame for as long as it takes (2-3 minutes per side) in order for the butter to brown to toasty perfection and for the cheese to fully melt. If your flame is too high the bread will cook (or worse, burn!) before the cheese melts.
  6. Add some additional elements to round our your grilled cheese meal – we love snappy tangy cornichons, sliced apples, or a classic side of tomato soup.
  7. Experiment with other ingredients to soup up (pun intended) your grilled cheese sandwich. Heritage ham, caramelized onions, fig jam, and dried fruit and nut relish are a few of our favorite grilled cheese enhancers!

Bloomy Rind Cheese

Bloomy rind or mold-ripened cheese refers to a family of cheeses that have a white, velveteen exterior (which is also called a rind in cheese speak). Bloomy rind cheeses are characterized by their creamy texture, and tend to be buttery and slightly earthy in flavor. If you love rich, unctuous and gooey cheese, chances are you’re a fan of the bloomy rind family!

Bloomy rind cheeses get their name from the fact that the rind literally blooms on the outside of the cheese as it ages in the cave. The rind is made of mold – strains of mold and yeast actually – that colonize the exterior of the cheese and ripen the cheese from the outside in. This mold and yeast begins to metabolize the fat and the protein present in the young cheese, breaking it down and resulting in a gooey, creamy texture. If you’ve ever cut open a wheel of bloomy rind cheese and noticed that the middle of the cheese is a bit firmer, but closer to the rind is gooey and runny, you’ve seen a bloomy rind cheese ripening in real time! All bloomy rind cheese begins it’s life as a firm, almost rubbery textured thing. As time passes and the magical mold does its work, that squidgy, rubbery texture gives way to the luscious, gooey, and spreadable texture that we all go crazy for.

It is imperative to note that this mold is 100% edible and 100% delicious! In fact, it adds a crucial element of flavor, so when eating a bloomy rind cheese don’t leave the rind behind! The mushroomy funk (which sometimes can cross over into a cauliflower or broccoli-esque flavor) of bloomy rind cheeses can be attributed to the rind, and the millions of microbes that are hard at work there.

Shop Saxelby’s entire selection of bloomy rind cheese online

A Day in the Life of a Cheesemaker

What does it take to make great cheese? We caught up with Nat Bacon, Jasper Hill Farm’s ‘Director of Quality’ (and one of their most senior cheesemakers), and to learn about his work as a cheesemaker and his philosophy on curds and whey. Nat has been making cheese for 12 years, and before that spent 8 years on a dairy farm milking cows. Nat never gets bored at work – he sees his life’s work as a cheesemaker following milk on its journey to become the best, most interesting cheese it can be.

Q: What does an average day in the creamery look like for you?

A: The ethos of dairy farming is that you’re always trying to cram 48 hours worth of work into a 24 hour day. Many dairy farmers start their day at 3am or 4am milking cows, and are not finished with evening chores until 7pm. So in a nutshell, because the farmers start early, we start early. Our cheesemaking day at Jasper Hill Farm starts at 2:30am. We have to get the room ready for making cheese – making sure everything is cleaned, sanitized and ready to go. We then pump milk in from the bulk tank that was stored from the previous night’s milking and begin the cheesemaking process. We’re usually finished around 2:30pm, however there’s another round of work to be done around 8-9pm to turn the new wheels of cheese, so the days of a cheesemaker are more like a cycle of labor that blends together day in and day out. We’re lucky that we have two shifts of cheesemakers in the morning and a third pair of hands to do the turning at night.

Q: You’ve said that Jasper Hill’s way of making cheese is ‘the opposite of efficiency’. Could you explain that?

A: We believe that making great cheese means relying on the quality of your milk to develop flavor in the finished cheese. For us that means using very small amounts of starter culture and letting the milk ripen slowly over a longer period of time in order to let the naturally present cultures in the milk express themselves. Our mission at Jasper Hill is to create ‘A Taste of Place’, so we have to be patient and allow for that natural development to happen, both in the creamery and then later on in the aging process in the Cellars.

Q: What does your title ‘Director of Quality’ Mean?

A: I now spend about half of my time in the creamery making cheese and the other half in the Cellars, working with the affinage, sensory, and sales teams to make sure the cheese is on the right track. In essence, I follow the cheese from its inception to when it’s ripe and ready to leave the cave. Since there are so many factors that can affect the quality of cheese – from the animals’ care and forage to the conditions in the creamery and how the milk acidifies with each batch to the aging and affinage process, I’m the person that tries to link all of those things together and communicate with our teams to make sure we’re addressing issues as they come up and all working together to make and care for the cheese as a team.

Q: What is the best part about being a cheesemaker?

A: Making cheese requires a lot of physical work, but it also requires a lot of brain work, so it’s an interesting duality. You do have to get up early, but you also get to see the sunrise coming over the mountains from the creamery. Being a dairy farmer and cheesemaker, you also feel that you’re connected to the cycles of nature and agriculture in a way that humans have been for over 8,000 years. There’s something very animalistic about going out into a cold morning and interacting with these huge, warm animals, leaning your head against their sides to milk them, and then taking that milk and turning it into cheese. At the end of each day, that’s probably the most satisfying thing – there’s a sense of pride in knowing that you’ve made something tangible and real.

Q: What is the hardest part about being a cheesemaker?

A: Cheesemaking can be very unromantic at times. Case in point – the other day I was in the creamery at 5am washing dishes for three hours. However, this kind of work can also be calming and therapeutic. I’m an introvert, so sometimes I like to take a break from managing people and get into a physical task. The repetitive nature of the work can be difficult, but to me is also grounding. One of the hardest things of all is making the decision to toss a batch of cheese. If you’ve put all the work into making and aging a cheese and for whatever reason it’s not salable at the end of the day, it really hurts to have to let that cheese go.

Q: How long did it take you to develop an intuitive feeling for how a batch of cheese was going to turn out?

A: I’d say it took me between three and five years to begin to know if the batch of cheese I’d just made was one that was going to be very promising or not. Cheesemaking is very much an apprenticeship model. You have to learn by doing. I was very lucky to apprentice with some great cheesemakers like Mariano Gonzalez at Shelburne Farms and Mateo Kehler at Jasper Hill Farm. At the end of each make, it’s almost like you get a grade – did you hit your targets for moisture, salt, and ph? How did the curd look and feel? Since these targets change all the time due seasonal variables (the animals’ forage, the temperature in the cheese house, the amount of butterfat and protein in the milk, etc.) you have to go through a few annual cycles to learn to perceive and respond to those changes. For example, bloomy rind cheeses like Moses Sleeper are higher in fat and the curd is consequently firmer during the wintertime due to the fact that the cows are inside eating dry hay versus being outside walking around grazing on pasture. I’ve learned to expect that change in texture and also know that those batches of cheese will likely take longer to ripen in the cave.

Q: Can you talk a bit more about your work in the Cellars and how that is tied to your work in the creamery?

A: Cheeses are like children… When we move fresh or ‘green’ cheese from the creamery to the Cellars for aging, I think of the cheese as defenseless baby – it doesn’t even have a rind to protect it yet! The affinage team at the Cellars nurtures and shepherds the cheese from its early life through its sometimes awkward adolescence (tasting young Bayley Hazen Blue is like the flavor equivalent of a bad hair day) until it’s ripe and ready to go out into the world. It’s both fun and nerve wracking to watch a batch of cheese develop – touching, tasting, and smelling the changes that occur. I also work with the affinage and sales team on logistics to determine ship dates for each batch of cheese. Different batches of cheese develop more quickly or more slowly and we have to decide when each one is ready to ship, and even which customers we can ship it to. A more ripe cheese might be suitable for a closer market (Boston, New England or New York City) where a slightly less ripe batch of cheese might be better to send to California, knowing it will be in transit for a while.

Q: 2020 has been a very difficult year. Can you talk about some of the challenges you’ve faced and how you’ve dealt with them?

A: 2020 has been a bit of an existential crisis. With dairy farming, you can’t simply stop production. The cows keep making milk no matter what is going on in the outside world, so we’ve had to respond to that and find ways to keep going and keep making cheese even when our sales were very uncertain. Cheesemakers had to throw out so much soft cheese during the pandemic because they ripen quickly, and people just couldn’t get them to market fast enough. That said, it’s been amazing to see how people reached out to support us cheesemakers and Jasper Hill Farm in a dark time. Our mail order program was a lifeline for us – both financially and psychologically. Seeing orders for cheese come in from folks who were in lockdown or quarantine from across the country was a real tonic to the isolation we were feeling up in Vermont. We don’t live in a zero risk world – but as a cheesemaker I’d say that I am eternally optimistic about our work and our industry.

Alpine-Style Cheese

Alpine cheese refers to any cheese that is made using methods similar to those made in the Alps… Think Gruyere, Emmenthaler, Comte and such. These cheeses are characterized by their firm, yet elastic texture, low salt content, and super melt-ability (yes, that’s the technical term). They have a wide array of flavors, ranging from fresh cut grass to chocolate to toasted hazelnuts depending on the forage of the animals (usually cows) whose milk was used to make them.

alpine pastureAlpine style cheeses have a unique and incredible history. Scholars argue about how long they have been made, but the Greek philosopher and historian Strabo wrote in the 1st century AD about amazing large format cheeses from the Alps being traded as far south as the Mediterranean. (for more incredible info on this subject we recommend Paul Kinstedt’s amazing book ‘Cheese and Culture‘.) We definitely know that Alpine-style cheeses developed in a unique historical context that was about community, climate, survival, and human ingenuity working in concert with nature.

People living in Alpine regions practiced ‘transhumance’, i.e. the process by which cowherds brought all the cows in a village or community up the mountain to the ‘alpage’ or alpine pastures in the summer months. During the summer, the cowherds would collect all the milk from these larger herds and make large cheeses that would then feed the community through the winter. This was a way for people to pool their resources and take advantage of the fertile valleys for growing crops and use the marginal farmland of the mountainside to combine their milk to make large cheeses.

So what makes Alpine-style cheese different?

  • Alpine style cheeses are smooth and elastic in texture due to their slow rate of acidification and because the curds are pressed during the cheesemaking process. Because they are not acidic (like cheddar) they are more elastic and meltable.
  • They are BIG! Wheels of Alpine-style cheese made in the U.S. range from 10 to 30 pounds. In Europe they are even larger! Wheels of Comte typically average 80 pounds and wheels of Gruyere are around 70 pounds.
  • They are low in salt – salt was hard to come by in the Alps in the 1st century (and even harder to haul up mountainsides!) so these cheeses were created to be long aged, but low in salt.

In the kitchen they’re chameleons, making gluttonous grilled cheese, mac and cheese magic, fabulous fondue, and gratuitously good gratins. Just slice, grate, and add to your favorite dishes for a butterfatty kick in the pants that is sure to delight your palate!

Shop Saxelby’s favorite Alpine-style cheeses online at

Calderwood – A Behind The Scenes Tour

For Saxelby Cheesemongers, there is no greater honor than being able to create a brand new cheese! Calderwood, a raw milk, hay-ripened cheese is a labor of love conceived by Saxelby Cheesemongers for chef Dan Barber, and brought to life by Jasper Hill Farm. Calderwood is the embodiment of ‘You are what you eat.’ Or to take it one step further, ‘You are what you eat eats!’ As the first cuts of hay are being brought in by cheesemakers and dairy farmers across the country, we thought it was the perfect time to celebrate this singular grass-fed cheese!

Read on for an insider’s guide to the production of Calderwood, and try it as a standalone cheese, in our Grass Fed Goodness box, or as a part of a Cheesemonger’s Choice box.

It all comes back to grass! In the summer months, Jasper Hill’s cows graze copious acres around the farm. Simultaneously, their cropping team is working around the clock to harvest as much hay as they can to feed the cows during the winter.

Freshly mown hay is brought to the Calderwood Cropping Center, a state of the art hay dryer and the namesake of the cheese, that dries enormous (700lb) bales of hay in a matter of hours. Without the hay dryer, the cropping team would have to wait for a five day window of consecutive sunny days, NOT an easy ask for the weather gods in the cool rainy northeast kingdom of Vermont!

Drying the hay quickly ensures that all the nutrients are trapped inside, creating the best quality feed for the cows, and staying true to Jasper Hill’s mission of creating ‘A Taste of Place’.

Cows are true miracles of nature, powering their 1,000lb plus bodies via the magic of photosynthesis and grass! The grasses they eat influence the flavor and overall composition (fat, protein, and water) of the milk and keep their rumens (the first and most important of their four stomachs) happy!

Then it’s time to turn that milk into cheese! Jasper Hill’s team of seasoned cheesemakers monitors the milk daily for seasonal fluctuations and adjusts their make accordingly. Making cheese is a maddening science… winemakers make a vintage of wine every year, but cheesemakers create a new vintage every day!! And every day is different!

The young cheeses are then aged in the Cellars at Jasper Hill Farm by master affineur Paul Moretti. The wheels are a washed a few times per week with ‘morge’, a liquid concoction teeming with good microbes comprised of salt brine and cheese rind scrapings. This wash develops the ruddy, rusty coloring on the rind and also helps imbue the cheese with nutty, slightly funky flavor.

The Saxelby cheese team visits the Cellars at Jasper Hill Farm twice a year to taste and select batches of cheese to become Calderwood which is by far the BEST part of our jobs!! The wheels are tasted at about six months of age. We look for wheels with a long texture (pliant, elastic, and creamy) and a long flavor (fruity, meaty, and savory).

Wheels of Calderwood are then aged for another four to five months. The wheels are coated with the hay that has been dried at the Cropping Center. The hay is cut by hand into fine shreds and sterilized with heat, which gives it an earthy, toasted aroma.

Fully ripe Calderwood has a firm, yet melt-in-your mouth texture, and a roller coaster ride of flavors that will blow your mind! Tropical fruit (think pineapple and passionfruit), toasted nuts, and savory broth are just a few of the keynote flavors of Calderwood.


Grass Fed Butter is Better!

cowbella butter on slate

Grass Fed Butter is simply better. If you’ve tried grass fed butter, you know the taste is heads and shoulders above its commodity counterparts. But taste aside, there are a lot of reasons to love this golden, spreadable delicacy! Our grass-fed butter comes from Cowbella Creamery, a seventh generation farm whose herd of cows graze the verdant pastures of upstate New York all summer long. Try some for yourself and see what the fuss is all about!

Why is grass fed butter yellow? Grass fed butter is yellow because grass and flowers that cows eat when they’re grazing contain lots of beta carotene, a yellow pigment that is stored in their fat and passed through to their milk. When the cream is skimmed and churned to make butter, the fat globules are ruptured, exposing the bright yellow pigment trapped inside. Cows that are fed a diet of grain or dry hay produce milk and cream that is paler in color. Consequently their cream (and the resulting butter) has a whitish coloring.

Is grass fed butter better for you? The scientists say yes! Grass fed butter is higher in healthier unsaturated fats and Omega 3 fatty acids which contribute positively to heart, brain, eye, and lung health, and may reduce the risk of heart disease and certain cancers. Grass fed butter also contains lots of CLA (conjugated linoleic acid) which studies have shown to be useful in promoting fat loss, and have positive effects on cardiovascular disease, cancer, inflammation, and immune response.

What about taste and texture? There is no argument that grass fed butter has a more complex, nuanced, and rich flavor. The old adage ‘you are what you eat’ applies just as much to cows as it does to people, and these cows healthy, diverse diets result in more flavorful butter! Because grass fed butter is higher in unsaturated fat (which has a lower melting point than saturated fat) it is smoother, creamier, and melts in your mouth-ier than butter from cows on commodity diets of grain.

If you’re looking to up your butter game, try our Artisan Butter Collection, Cowbella Butter, or Ploughgate Creamery Butter!

Find Your Perfect Pairing! Cheese and Wine Pairing Recommendations

In honor of National Wine and Cheese Day (or should we say Cheese and Wine Day?!) Saxelby Cheesemongers partnered with Hertelendy Vineyards in Napa, California to put together a cheese and wine tasting video showcasing four pairings of our cheeses and wines from Hertelendy’s 2015 vintage. Listen in as Anne Saxelby and Ralph Hertelendy discuss the ins and outs of creating a great pairing, Ralph’s personal mission to convert Merlot-haters into lovers, as well as some of the finer points of making wine and cheese!

Pairing cheese and wine is more about personal taste rather than hard science. The rule is that there are no ‘real’ rules… chances are if you love the wine and love the cheese, you’ll love them even more together. However, there are definitely some tried and true pairings that work beautifully. So, if you’re at a loss for where to begin, start with these and then branch out and experiment with your own wine and cheese combinations! There are a million cheese and wine pairing websites and articles out there, but we’ve found that Cards of Wine offers a succinct and unintimidating list of classic cheese and wine pairings that can put you on the right track!

Here are four of our favorite pairings of Saxelby Cheese and Hertelendy wine. If you can’t find these exact cheeses and wines, ask your local cheese or wine shop for something similar and they’ll guide you in the right direction! For more wine and cheese pairing advice, pre-order Anne Saxelby’s book The New Rules of Cheese, available from Ten Speed Press in October of 2020.

Chardonnay and Triple Cream Cheese like Kunik

A buttery triple cream cheese like Kunik is an ideal match for a structured, buttery yet complex Chardonnay. Kunik is made from a blend of two milks – the subtle musk of the goat milk is rounded out by the sweet butterfat of the cow cream. Pair with a bright, aromatic, and lightly oaked Chardonnay with good acidity.

Cabernet Sauvignon and Firm Nutty Cheese like Calderwood

To be honest, Calderwood will pair with any number of white and red wines, but it happens to be exceptional with Cabernet Sauvignon. Calderwood’s nutty, toasted, and tropical fruit flavors favor a deep, rich Cabernet with notes of roasted coffee, black cherry, sage, and forest floor.

Merlot and Firm Sheep’s Milk Cheese like Wischago

Wischago is young, tart, and fruity, but the sheep’s milk also lends a woolly, lanolin quality to the cheese. To meet that blend of fruit and barnyard, we opted to pair with a red blend dominated by Merlot, with four other red varietals. The juicy character, warm spice, and slight smokey qualities of this red were a perfect match.

Syrah and Cabernet Sauvignon and Pungent Washed Rind Cheese like Hooligan

Hooligan brings the funk – it is rich, meaty, and salty with fruity and vegetal underpinnings. Paired with a bold, tannic red dominated by Cabernet Sauvignon, Syrah or Merlot with notes of red cherry, black fruit, and dark roasted coffee it’s a win-win!



Ricotta Cheese Redux – Everything You Need To Know

Ricotta is one of the world’s favorite cooking cheeses, and for a good reason. Creamy, milky, and mild, it can easily blend into just about any dish adding richness and depth, or served simply with sweet or savory condiments as a breakfast, appetizer, or dessert. What is ricotta cheese, and what are the best ways to cook with it? Is all ricotta cheese created equal? Can I make ricotta cheese at home? (spoiler alert, yes!) Read on for great ricotta info, and a handy homemade ricotta cheese recipe!

Ricotta cheese can be made from any type of milk – cow, goat, sheep, or even water buffalo. In America, cow’s milk ricotta is the most ubiquitous. In Italy, depending on the region, ricotta is made from cow’s milk, sheep milk, or a mixture of both. There are two main varieties of ricotta – whey-based ricotta, and whole milk ricotta.

Whey-Based Ricotta Cheese:

This is the ‘true’ definition of ricotta. In Italian, the word ‘ricotta’ means to ‘re-cook’. Traditionally ricotta was made from re-cooking the whey after cheesemaking to eke more solid curd from the protein rich whey. By heating the whey, the proteins solidify, rise to the top, and are skimmed off by the cheesemaker. There are two main types of protein in milk – casein and albumen. Casein is the protein most associated with cheese. Most of the casein comes out during the initial cheesemaking process, leaving mostly albumen (yes, the same protein found in eggs) in the whey. As a result, whey-based ricotta is lighter and more custardy in texture – a totally different and delicious beast than what’s available in most supermarkets.

Whey-based ricotta can be whipped with sugar and baked to make a traditional Sicilian-style cheesecake, served ‘infornata’, or baked in the oven (it will hold its shape and brown on the outside) added to your meatball mixture it the place of eggs, or simply drizzled with honey or topped with fresh berries.

Whole Milk Ricotta Cheese:

99.9% of all ricotta cheese sold in the United States is made from whole milk. This type of ricotta also undergoes a cooking process, but would be more rightly called ‘cotta’ (Italian for cooked) because the milk is only cooked one time. To make whole milk ricotta, you simply heat whole milk to near boiling, add an acidifier (lemon juice or vinegar are the most common) wait for the curds to rise, skim them off into a colander lined with cheesecloth, and presto! Whole milk ricotta is creamier and more rich, and has a looser, wetter texture than whey-based ricotta.

Whole milk ricotta is an essential part of any lasagna worth it’s salt, makes a delicious appetizer when drizzled with good olive oil, salt and pepper and served with good bread, and is lovely when mixed into pancake batter with lemon zest.


Anne Saxelby’s Fresh Ricotta

Excerpt from ‘The New Rules of Cheese’ – available for sale in October from Ten Speed Press. Pre-order today!

Fresh ricotta is definitely one of the easiest, and most instantly gratifying, cheeses to make. All you need is milk, lemon juice, salt, and some cheesecloth (which you can buy at most grocery stores). When shopping for this recipe, seek out the highest-quality milk and cream you can find—ideally, a fresh batch from a local farm. If you can find it, use non-homogenized milk or milk that has not been ultra pasteurized.

Makes 4 cups


1 gallon whole milk

2 cups heavy cream

1/4 teaspoon kosher salt

3/4 cup fresh lemon juice (from about 4 lemons)


Pour the milk, cream, and salt into a large stainless steel or ceramic pot. Turn the heat to medium-high and bring the milk to 190°F. Stir often to keep the milk from scorching.

Once the milk reaches temperature, turn off the heat and add the lemon juice. Stir slowly until curds and whey—clumps of cheese and a semi-clear yellowish liquid—begin to form. This should happen almost immediately. Remove the pot from the heat and let the pot of curds rest for 5 minutes.

Line a colander with cheesecloth and place it over a large bowl. Pour the curds and whey into the colander and let the curds drain for at least 1 hour. Reserve the whey (the liquid collected at the bottom of the bowl) for poaching vegetables or adding to cold, tangy soups like borscht or cucumber soup.

Fresh ricotta is best consumed warm and as fresh as possible but will keep in an airtight container in the refrigerator for 3 to 4 days. I like to drizzle it with either good olive oil or honey and flaky sea salt (depending on whether I’m feeling savory or sweet) and serve schmeared atop good bread.

A Quick Butter Primer

Let’s face it. We all love butter. However, not all butters are created equal! The sourcing of the cream and the subsequent treatment of that cream make for some very different finished products. Here is some basic information on butter to help you select the right one.

Cultured Butter

Cultured butter is made from cream that has live cultures added to it. It’s a style that was more popular in Europe and less easy to find in the United States until recently when companies like Ploughgate Creamery started making their own domestic versions. Once the cream has been cultured for the right amount of time (which differs from producer to producer) the thickened cultured cream is churned into butter. Cultured butter is tangy and has a more lactic quality of flavor overall.

Cultured butter can also sometimes have a slightly ‘cheesy’ flavor profile. This is not desirable to some butter lovers, but some people do enjoy that more intense flavor. If cultured butter tastes cheesy it usually means that either the fat globules in the cream were slightly damaged before it was churned, or the butter has been aged for a while (intentionally or unintentionally!)

Sweet Cream Butter

Sweet Cream butter is made from fresh, sweet cream that has not been cultured. This style of butter has been the standard in America for the 20th and 21st centuries (though there might have been more variety in earlier times!) The cream for sweet cream butter is churned quickly after it is produced, resulting in a mild, sweet butter. Our favorite Sweet Cream butter comes from Cowbella, a seventh generation dairy located in Deansboro, NY.

Salt or No Salt?

Some butter is salted and some is unsalted. People have different preferences, and sometimes use different butter for different occasions. For example, most bakers use unsalted butter so that they can control the amount of salt in their finished product. Some people prefer salted butter to eat with bread, while others like unsalted best, and might add a pinch of their own favorite salt on top. The salt used in butter making varies. Most supermarket varieties will have a standard salt, but some specialty butters use sea salt of varying color, flake size, and intensity.