Frequently Asked Questions

Frequently Asked Questions


What’s the difference between cultured butter and ‘regular’ butter?

Most of the butter you find on the grocery store shelves is sweet cream butter. Cultured butter is a fermented food, and is “cultured” by introducing live cultures to the fresh cream and giving it ideal conditions to ripen over any number of hours or days (see ‘How It’s Made’).


Where does the milk come from?

We are not a dairy, in fact our farm consists of peach orchards, but we do believe in supporting dairy farmers who raise their animals ethically. As long time cheesemakers by trade, we know that the best dairy is grazed on pasture. This is why we source our cream and non-homogenized milk from organic, pasture based dairy co-ops.


Where can I buy your products?

We sell our products in the state of Colorado. Look for us at the Palisade farmer’s market June 9-September 22, and every Sunday in October. Also, check out our “Where to Buy” page to see who is stocking our butter and cheese near you.


We are planning to have some open farm hours once the farmers markets wind down this fall/winter. When this happens we’ll be sure to post about them on our website, facebook page, and to our email subscribers. We’re not quite set up to do it just yet, but we’re working on it!

Can I buy your products directly from your farm?


  • Our cultured butter is a natural food consisting of only pastured organic cream, live cultures, and solar evaporated Maine sea salt. No phony or artificial ingredients influencing flavor or quality.

  • Cultured butter is full of the same probiotic bacteria found in yogurt or other dairy specifically advertised as containing beneficial bacteria.

  • Cultured butter tastes totally different to sweet cream butter! It has longer notes of diverse flavors that change in balance year-round. Some of these flavors are described as tangy, grassy, vegetal, farmhouse, sweet, and salty.

  • Cultured butter is a traditional food. Our product aims to represent the animal and the pasture and amplify those amazing natural flavors found in good dairy. Look out for a bright yellow butter in the summer months, and a lighter cream color in our winter butter.

  • Cultured butter has a higher butterfat content than the average grocery sweet cream butter, making it ideal for cooking as there’s less water that is present when it hits its cooking temperature.

  • We believe that pasture-based, natural, full fat, and cultured is indeed healthy for us.

What are the benefits of cultured butter?


Our handmade cultured butter with sea salt has a shelf life that extends far beyond its initial time in your fridge. In the fridge, it can be stored wrapped in its silver cheese paper in your butter compartment (aka the ‘butter penthouse’), or under a glass cover, such as a cloche. As long as it is kept wrapped it will avoid picking up strong fridge flavors and odors. Be slightly aware that if its left unwrapped next to a strong smelling food it may pick up some of these flavors.

It will remain delicious in normal refrigerator conditions for 6 weeks. If you want to get the full flavor let your butter warm up to room temperature before consuming. The date on your label is a recommended ‘best before date.’ This just means you may want to consume it by that date, but it will very likely be just fine to consume afterwards. Just take a little taste! Conversely, if you want to play it safe and hang on to your butter for later, freeze it. Butter maintains a great majority of its integrity in the freezer over a long period of time. You can freeze our cultured butter for up to 6 months (we recommend 4-6 months maximum).

How long can I keep your products, and how should I store it?