This past October a group of notable individuals in the food industry gathered together for a blind butter tasting at The New York Times. Led by food writer Melissa Clark, the group tasted thirteen types of cultured butter among which was Melissa’s homemade butter.
The group including both Frank Bruni and Florence Fabricant, critics at the Times, tasted an impressive variety from Vermont Creamery Butter to Double Devon Cream from the UK to the French Pamplie.
Prior to tasting, Frank mentioned, “You know, we all have wine vocabularies, but butter vocabulary?” Adam Moscowitz, well‐known cheesemonger and importer, explains that the notes in butter are similar to what you might find in cheese. As the group worked their way through the variations of butter, opinions on the “cultured funkiness” of the butter were shared. Some butter has a “light, creamy aroma” and others are “slightly rancid, full‐bodied”.
Even up against all of these delicious butters, Adam claims that Melissa’s homemade butter was his third favor!
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.