Churned Butter Salted (Raw Milk)

Tangy, crystalline and wild. That first bite hits like a salted caramel cheesecake, but savory. Fermented funk from raw cream gives it a cheesy, barnyard edge. Semi-salted flakes cut through the thick, fudgy texture. Deep yellow from grass-fed cows. Unapologetically bold.

Born in a tiny creamery using pre-refrigeration techniques. Raw milk is left to ripen naturally for 24 hours, then hand-churned in oak barrels. A duo of ex-cheesemakers revived an 1890s dairy manual. No thermometers, no timers—just feel and smell. Only 30 pounds a week.

Pile onto rye toast with pickled onions. Melt over grilled corn or roasted carrots. Whisk into scrambled eggs at the very end. Eat by the slice with cornichons and sourdough. Pair with cider, fino sherry, or hoppy pale ale. Life-changing on a baked potato.