PastureLand makes its organic grass-fed Summer Gold™ cultured butter when the grass is green and lush — full of flavor and nutrients. Our butter’s golden color is naturally derived from beta-carotene in our pasture grasses, giving our Summer Gold™ butter the look of “condensed sunshine.”
The exquisite flavor of Summer Gold™ cultured butter reflects the quality of the milk from which it’s made. Fresh, lactose-sweet milk is transported from our farms to a local creamery where the resident butter maker churns our butter in small batches — no more than 3,000 pounds in each batch. Water is worked out of the cream, yielding butter with a European-style butterfat content — perfect for creating light and flakey piecrusts, pastries and cookies.
The texture is silky, color is bright, and the flavor is sweet with hints of wildflowers, pasture grasses and herbs.
Find out where to buy PastureLand butter, or order directly.
Awards
Summer Gold™ salted butter:
- 2004 First place: American Cheese Society
- 2005 First Place: American Cheese Society
- 2006 Third Place: American Cheese Society
Summer Gold™ unsalted butter:
- 2004 First Place: American Cheese Society
- 2005 Third Place: American Cheese Society
Recipes
Janine MacLachlan of the Rustic Kitchen (www.rustickitchen.com) used PastureLand butter in her Savory Shortbread cooking demo at the Family Farmed Expo in Chicago.
Janine’s Rosemary Shortbread
1/2 cup unsalted PastureLand Summer Gold™ butter, room temperature
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons minced fresh rosemary
1 cup all-purpose flour
Preheat oven to 325 degrees. Stir together butter, sugar and salt, then stir in rosemary. Mix in half the flour, then add remaining flour and combine. Dough may become stiff. Press into a well-buttered 8-inch square pan. Use fork to pierce dough at 1-inch intervals. Bake until lightly golden around the edges, about 30 minutes. Remove from oven and immediately cut into squares or triangles. Cool for about five minutes, then remove shortbread from pan using offset spatula or fork.
