Ploughgate Creamery Cultured Butter
If ever there was a creamery’s story worth telling, it’s that of Ploughgate Creamery. Founded by Marissa Mauro in 2014 at the ripe age of 23, Ploughgate initially created and sold cheeses such as Willoughby (now made by another Vermont mainstay, Jasper Hill Farms), and Hartwell. After a fire put the creamery out of production, Mauro, then 26, retired from dairy until she saw the historic Bragg Farm for sale through the Vermont Land Trust. She created a business plan and, instead of returning to cheese, decided to throw her life into butter. Since then, she’s been making what is widely considered some of the best butter in America. When she outgrew the facility at Bragg, she partnered with close family friends at Maplebrook Farm to keep the butter churning, but continues to live on the historic property as a steward of the land. I once camped out on that farm and I can tell you, it is not haunted at all. I keep her salted butter on my counter at all times and it’s the best way to start my mornings when spread over an English muffin. People also love cooking steak in it. In addition to the salted butter, we also carry her Seaweed butter (with bits of nori and dolce seaweed), and maple butter, which is my true love.
Milk Type: Cow Cream
Producer: Ploughgate Creamery, VT
If ever there was a creamery’s story worth telling, it’s that of Ploughgate Creamery. Founded by Marissa Mauro in 2014 at the ripe age of 23, Ploughgate initially created and sold cheeses such as Willoughby (now made by another Vermont mainstay, Jasper Hill Farms), and Hartwell. After a fire put the creamery out of production, Mauro, then 26, retired from dairy until she saw the historic Bragg Farm for sale through the Vermont Land Trust. She created a business plan and, instead of returning to cheese, decided to throw her life into butter. Since then, she’s been making what is widely considered some of the best butter in America. When she outgrew the facility at Bragg, she partnered with close family friends at Maplebrook Farm to keep the butter churning, but continues to live on the historic property as a steward of the land. I once camped out on that farm and I can tell you, it is not haunted at all. I keep her salted butter on my counter at all times and it’s the best way to start my mornings when spread over an English muffin. People also love cooking steak in it. In addition to the salted butter, we also carry her Seaweed butter (with bits of nori and dolce seaweed), and maple butter, which is my true love.
Milk Type: Cow Cream
Producer: Ploughgate Creamery, VT
If ever there was a creamery’s story worth telling, it’s that of Ploughgate Creamery. Founded by Marissa Mauro in 2014 at the ripe age of 23, Ploughgate initially created and sold cheeses such as Willoughby (now made by another Vermont mainstay, Jasper Hill Farms), and Hartwell. After a fire put the creamery out of production, Mauro, then 26, retired from dairy until she saw the historic Bragg Farm for sale through the Vermont Land Trust. She created a business plan and, instead of returning to cheese, decided to throw her life into butter. Since then, she’s been making what is widely considered some of the best butter in America. When she outgrew the facility at Bragg, she partnered with close family friends at Maplebrook Farm to keep the butter churning, but continues to live on the historic property as a steward of the land. I once camped out on that farm and I can tell you, it is not haunted at all. I keep her salted butter on my counter at all times and it’s the best way to start my mornings when spread over an English muffin. People also love cooking steak in it. In addition to the salted butter, we also carry her Seaweed butter (with bits of nori and dolce seaweed), and maple butter, which is my true love.
Milk Type: Cow Cream
Producer: Ploughgate Creamery, VT