Churn Butter

Four Herbs- It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in fresh parsley, sage, thyme, & rosemary, along with slow roasted garlic and a pinch of salt & black pepper.

Baste your proteins like they've never been basted before, OR melt straight into side dishes for a little extra "ooh".

Hot Honey- It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in hot honey and cayenne pepper, for some slight heat and a touch of sweet.

Slather this tasty butter on sandwiches, pizza, popcorn, bbq chicken, or even waffles. Anything goes, the limit does not exist.

Maple & Cinnamon- It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in Grade A 100% maple syrup, a pinch of cinnamon, and a sprinkling of sea salt.

Slather on pancakes & biscuits, bake a delicious batch of banana bread, OR add a spoonful to coffee for a cozy morning moment.

Parmesan & Pepper- It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in fresh grated Parmesan & 9-month aged Pecorino Romano cheeses, along with freshly ground black pepper.

Toss with pasta for a super-easy Cacio e Pepe OR transform broccoli with a hit of this cheesy, peppery deliciousness.

Truffle- It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in fresh parsley, sage, thyme, & rosemary, along with slow roasted garlic and a pinch of salt & black pepper.

Baste your proteins like they've never been basted before, OR melt straight into side dishes for a little extra "ooh".

Garlic & Shallot- 

It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in slow-roasted garlic, shallots and fresh herbs - with a splash of balsamic vinegar for a little zing.

Schmear on sourdough and you've got mmm garlic bread OR sear a juicy ribeye and finish with a knob of the good stuff.