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The Best Butter in America Will Be for Sale for One Day Only - Shopping News

The Best Butter in America Will Be for Sale for One Day Only - Shopping News
From The Kitchn - November 20, 2017

Butter connoisseurs speak in whispers about Diane St. Clair, the maker of arguably the best butter in America. She lives in Vermont, and the butter she produces there is said to top even butters from Normandy and Ireland. It's rich and creamy, and it's virtually impossible to get your hands on unless your name is Thomas Keller. Now her world-renowned, handcrafted butter will be available for sale for one day only, and it's expected to sell out in no time. It costs $50 a pound, but devotees say it's more than worth it.

Diane St. Clair, author of The Animal Farm Buttermilk Cookbook, started making butter by hand 10 years ago at her Animal Farm dairy, in Orwell, Vermont. It's a slightly disturbing name, but St. Clair's 11 Jersey cows are doted upon like giant children. St. Clair told Saveur she chose to raise Jersey cows because their milk has the most milk fat of any cow. She milks them twice a day, and because they are grass-fed, their milk varies with the seasons.

Butter should be "a seasonal product that proudly proclaims where it was made," St. Clair says. Butter produced in the spring has the strongest flavor and most colorSt. Clair's butter is bright yellow, like a daffodil. In the fall the cows eat hay with their grass, and the butter takes on a softer hue and milder flavor, but a richer texture.

St. Clair developed her technique by studying old dairy manuals, to get as close as possible to what great butter would have tasted like before the advent of the modern industrial creamery. Not long after she started producing butter, St. Clair sent a sample to chef Thomas Keller, to see if she was on the right track. According to The Napa Valley Register, Keller reportedly responded, "Who are you?!" and said he wanted to buy everything she had. He did not even ask the price, he just said it was the best butter he'd ever had.

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