{"id":31492,"date":"2017-09-21T10:00:15","date_gmt":"2017-09-21T14:00:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31492"},"modified":"2017-09-25T17:19:17","modified_gmt":"2017-09-25T21:19:17","slug":"butter-lady-vermont","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/butter-lady-vermont\/","title":{"rendered":"The Butter Babe Of Vermont"},"content":{"rendered":"

Photographed by Lily Landes<\/a>. Lily is a documentary and portrait photographer based in Brooklyn, N.Y. <\/strong><\/em><\/p>\n

There\u2019s something ethereal about Bragg Farm: The way it\u2019s framed by peaks laced with ski trails in contrasting shades of green, how its majestic barn teeters slightly without toppling. At first glance, it\u2019s a still scene\u2014until a hairnet-donning woman with a contagious smile pokes her head out from a corner of the barn, calling out hello.
\nMeet Marisa Mauro. She\u2019s been making cheese since the age of 15, and, after opening Ploughgate Creamery in 2008, has crafted award-winning wheels\u2014including a washed rind called Willoughby<\/a>. Three years into the venture, however, tragedy struck: Her facility caught fire and burned down. Convinced that her dairy career was finished, Mauro sold the Willoughby recipe to Jasper Hill Farm and moved on.  <\/p>\n

Mauro was waiting tables a couple of years later when she heard about a historic dairying property, Bragg Farm, for sale via the Vermont Land Trust.<\/p>\n

After one visit, she knew it was time to revive Ploughgate Creamery<\/a>\u2014but this time, she would make cultured butter. Vying against 13 other contenders for buying rights, her business plan won over the Trust. After a year of tireless recipe development, construction, and equipment sourcing, Ploughgate\u2019s first batches of butter were released in 2014.<\/h3>\n

Today, Mauro\u2019s paper-wrapped eight-ounce bars (some studded with simple sea salt, others with seasonal additions such as ramps or chive flowers) and five-pound balls (often served communal-style in bars and restaurants) are gaining a local following. It\u2019s little wonder; her culturing process results in an unctuous mass that\u2019s tangy and sweet, with delicate grassy, nutty notes. Those flavors hint at Mauro\u2019s slow and careful crafting, so we traveled to Vermont\u2019s Mad River Valley to witness it ourselves.  <\/p>\n

\"butter\"

After fresh cream from Saint Albans Cooperative Creamery has cultured for at least one day, it’s added to Ploughgate’s churn, which separates butterfat from buttermilk. The butterfat is then kneaded by hand to expel moisture and stacked.<\/p><\/div>\n

\"butter\"

Balls of butter waiting to be wrapped.<\/p><\/div>\n

\"butter\"

Mauro makes butter two-three times per week. Each batch yields about 440 hand-wrapped balls.                                                                                                   <\/p><\/div>
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

A young entrepreneur in rural Vermont is churning up delectable rounds of butter<\/p>\n","protected":false},"author":10,"featured_media":31540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[1305,1306,1304,1302,1303],"coauthors":[290],"class_list":["post-31492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay","tag-cultured-butter","tag-mad-river-valley","tag-marisa-mauro","tag-ploughgate-creamery","tag-vermont-butter"],"acf":[],"yoast_head":"\nThe Butter Babe Of Vermont - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/butter-lady-vermont\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Butter Babe Of Vermont\" \/>\n<meta property=\"og:description\" content=\"A young entrepreneur in rural Vermont is churning up delectable rounds of butter\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/butter-lady-vermont\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-21T14:00:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-09-25T21:19:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/09\/butter4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly McDonough\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly McDonough\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/butter-lady-vermont\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/butter-lady-vermont\/\",\"name\":\"The Butter Babe Of Vermont - 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