$50 a Pound Butter

 
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First off let me say I love, love, love Saxelby Cheese and get almost all of my cheese and dairy there and have done for the last 10 years. The best sourced local/domestic dairy products anywhere.

So it’s no surprise I am on their mailing list.  A few days back I get this email feature the about picture of some bread and butter, yum, right?  Turns out for a very limited time Saxelby is selling this super special butter that normally only goes to Thomas Keller and the kitchens of his fancy restorations like Per Se.

Here is the press blurb:

Every holiday season Saxelby Cheesemongers has the privilege of bringing you butter from Animal Farm, a small dairy farm in Orwell Vermont. Diane St Clair produces this exceptional cultured butter from her herd of ten Jersey cows. Throughout the year Ms. St Clair ships all of her butter to acclaimed chef Thomas Keller, owner of The French Laundry and Per Se. But for a few butterfat-filled weeks each year, Diane sends her butter to Saxelby Cheesemongers!

What makes Animal Farm butter better? Start with the fact that it’s made from Jersey cream, which contains over 87% butterfat. Diane hand skims the cream with a ladle instead of relying on a mechanical separator, which keeps the precious fat globules in pristine condition. After the cream has been separated, Diane cultures it for 24 hours using her own buttermilk as a starter. The cream is then churned and kneaded by hand until Diane deems it perfect and ready for the table.

Each package contains one pound of butter (4 small rolls at 4 ounces each) The butter can be eaten fresh (which is what we recommend!) or frozen for up to six months. For more information on how this delectable butter is made, listen to Episode 88 of Cutting the Curd, featuring Diane St. Clair and Harold McGee.

OK well now that is what I call a really special treat for the holiday table.

Lets take a casual poll, would anyone reading this spend $50 on a pound of butter?  Just write YES or NO in the comments.  What I wonder is if I was super rich would I.  And part of me wants to split it with some friends make some great bread and then have a tasting.  I mean my motto has always been: Butter makes everything better.

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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3 Responses to $50 a Pound Butter

  1. Mary-Anne OSullivan says:

    Yes

  2. Leslie-Anne says:

    NO!

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