Last weekend we were invited to demonstrate the churn at the Vermont Cheesemakers’ Festival. A wealth of awesome cheeses, friendly warm-hearted people and a stunningly beautiful landscape created a magical scene!
We were one of four featured demonstrations for the day. During our demonstration, we made two batches of butter with fresh organic cream from the local Kimball Farms. The temperature of the cream was just right, right about 58 degrees F. Each batch took less than six minutes to churn from start to finish.
Kiki showed the crowd how to make three compound butters: sea salt and pink peppercorn, roasted garlic chive butter and maple walnut butter. Later at our booth, we whipped up another batch of compound butter using smoked maple syrup from our friends at Sugar Bob’s who were also at the event.
A visit to Shelburne Farms, a national historic landmark just south of Burlington, Vermont is a must do! The working farm sits on 1,400 acres right on an unspoiled cove of Lake Champlain.
The Adirondack Peaks are towering in the background and the Green Mountains lie to the east. The bucolic grounds are landscaped by Frederick Law Olmsted and the barns and meadows are home to about a hundred head of Brown Swiss, one of our most beloved breeds of cattle. One of the most amazing sights is the breeding barn, a structure reminiscent of an English castle, which showcase W. Seward Webb’s famous horse breeding operation.
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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.