eat make read

Butter, butter everywhere! I feel like dairy is all the rage these days, or maybe I’m just listening a little more intently. First there was this article in the Times that piqued my interest, then Saveur had a whole issue about butter. I guess butter is an ingredient that I always knew mattered, but I didn’t realize there were so many variations.

Intrigued by all this butter madness, I stood in front of the butter selection at Murray’s and decided I was going to try something new. I chose butter from the Vermont Butter & Cheese Company mainly because I liked their paper wrapped package; but it also looked like they were a smaller butter maker and I thought that was probably good.

When I brought it home, I unwrapped it and spread some on a piece of fresh bread. It really tasted like either a lightly flavored soft cheese or a very flavorful butter. There was a nice density of flavor that stood up to the bread without overpowering it. Delicious!