MAKER'S STORY | Marisa Mauro
Ploughgate Creamery sits on an iconic property overlooking the hills and ski mountains of Vermont. The history of this land represents an important aspect of the small-scale farming revolution; bringing old farms back to life. Over 100 years ago the property was supporting a butter making operation. Thanks to the Vermont Land Trust, the land has been turned over to an independent self-starting woman, Marisa Mauro, who is bringing it back to its roots through cultured butter.
Cultured butter is different than most butter you find in the grocery store. Similar to cheese, yogurt, and other fermentables, beneficial bacterias are introduced to the cream during the process. This helps enhance and develop the flavor, aroma, and texture of the butter. Marisa uses traditional European techniques and equipment that are not often found in butter production today.
Butter has been a part of human history and farming for over 10,000 years, since our ancestors first started domesticating animals. Like many age-old foods, butter has been through everything from reverence to being feared for making us overweight. Fortunately, it has recently made a comeback thanks to small-batch production and experimentation. Farmers have returned to quaint traditions to recapture simple flavors and make people happy. It is important that we continue to support and recognize the farmers that are working to maintain our farming heritage.