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xtruss · 9 months

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12 Popular Grocery Store Butter Brands, Ranked

— By Crawford Smith | August . 6, 2023

Can you imagine a flaky croissant without the rich taste of butter? Mashed potatoes would be pretty sad and bland without a heaping helping of everyone's favorite dairy-based fat. That's not to mention the utility it has beyond just its flavor. Finishing sauces with butter helps to give them a velvety texture due to butter's emulsifying properties — the water in butter turning into steam is what gives puff pastry its lift.

It's safe to say that (almost) everything is better with butter, but that doesn't mean every brand of butter is equally great. Any grocery store will stock a variety of sticks, blocks, and tubs at prices that range from affordable to luxurious, and it can be hard to tell which ones are the best to buy. That's where Tasting Table comes in. We picked up a wide selection of butter brands from our local supermarkets and taste-tested them all so we could present our findings to you, ranked from worst to best. For this test, we bought exclusively salted butter and let each option come to room temperature to make a fair comparison between brands. We spread them so thickly on pieces of bread that all we could taste was butter. A couple were disappointing, most were pretty good, and a few were life-changing.

12. Lucerne

First off, we should note that even though this brand, Lucerne, came in last in our taste test, it would still suffice for most of your normal butter needs. If you weren't tasting it on its own as we did, you probably wouldn't notice the weird aspects of its flavor that stood out to us. And Lucerne did have some good qualities. When softened, it held its emulsion between fat and water, preserving its creamy mouthfeel. Some of the butters started separating at room temperature, which gave them a greasier texture. It was also less bland than many of the competing brands, with plenty of fresh sweet cream flavor.

While its initial taste was pleasant, the aftertaste was where Lucerne went wrong. At first, we thought our bread had an off flavor, but then we tasted some of the butter straight from a knife and confirmed at Lucerne had an aftertaste that was a dead ringer for SweeTARTS candy. It had some acidity, but it wasn't the cheesy tang you get in fermented or cultured butter; it was the citric acid-like tingle familiar to any fan of sour candy. The aftertaste had chalky notes to it as well, enhancing the SweeTARTS vibe. We're sure this butter would be fine if you used it in a recipe with other ingredients, but we didn't particularly enjoy it as a spread on bread.

11. Organic Valley

Different brands of butter seem to soften at different rates. After two hours on the counter, some brands almost melted, but Organic Valley remained firm yet perfectly spreadable. Its texture was its greatest asset — creamy and smooth. Other than that, it was fairly unremarkable and didn't have a lot of flavor. It reminded us most of Land O' Lakes, except that it had fewer of the milky, sugary notes that made that brand of butter distinctive. Instead, Organic Valley tasted mostly of neutral fat. There was a teeny bit of umami flavor in the aftertaste, and the butter was seasoned with plenty of salt, but this wasn't enough to overcome the overall weakness of its flavor.

Organic Valley butter didn't have any off-notes, which gave it a fairly significant edge over Lucerne. However, at nearly $7.00 a pound from Sprouts, it cost significantly more than standard grocery store butter. Of course, if you are passionate about animal welfare, you may find the fact that this butter is made using milk from pasture-raised cows to be worth paying extra for. Even if that's true, though, other pasture-raised butters on this list brought a lot more in the taste department.

10. Clover Sonoma

This butter looked fantastic. It had a deep golden color that just made us excited to eat it. The yellow hue is likely a side-effect of the fact that Clover sources milk from cows that have access to pasture — grass-fed butter tends to be darker than grain-fed. The only other butter brand we tried that looked this good was Kerrygold, which you'll find higher on this list. Our eyes primed us for this butter to deliver a world of flavor, but it ended up being mildly disappointing.

Like Organic Valley, Clover tasted mostly like fat, with very little milk flavor or savoriness. To our palates, it seemed undersalted compared to many of the other butter brands. The fat flavor in Clover reminded us of canola oil — it had a mild bitterness and a slight vegetal quality that none of the other butters possessed. We weren't crazy about the hint of bitterness, but it wasn't off-putting. The hint of vegetable flavor gave Clover a bit of personality and lifted it above Organic Valley in our rankings.

9. Grassland Non-GMO

This butter fills an interesting niche in the market. It's a premium butter, but it's not organic — just Non-GMO certified (the cows are fed on crops that aren't genetically modified). It also has a Validus animal welfare certification. We paid $7 for it at our local Sprouts, which was comparable to some of the organic butters. If you're not into GMOs, there's a good chance you prefer to buy organic anyway.

In any case, this was another premium butter that didn't have as much flavor as we would have liked. We will give it points for its sweet cream taste — we could detect some of the milky notes we look for in high-quality butter. However, it also had some of the bland fattiness we encountered with Clover and Organic Valley. A truly great butter needs to have hints of fresh cream balanced with umami and tang, and this product only had one side of the equation. Also, according to the U.S. Food & Drug Administration, there's no real scientific evidence that genetically-modified foods are bad for you, so we don't see any compelling reason to spend extra on this butter brand.

8. Vital Farms

Vital Farms offers the kind of branding (and price tag) that would make you think that it is organic or that its dairy cows are pastured. However, not all of the company's cows have access to the outdoors and its products are not organic or non-GMO. The company is transparent about the animal welfare standards it does follow, though, so you can do your own research to determine if its practices align with your values.

We paid nearly $5 at Sprouts for a half-pound package, which felt quite steep for a brand that is neither organic nor pasture-raised. It did have a pleasant taste; this butter veered more towards the savory side of the spectrum, with some tanginess and a savory edge. The texture was quite nice as well. It stayed creamy and emulsified after two hours at room temperature and didn't start weeping grease. This product's butterfat content is impressive, too. At 85%, it's fattier than most American butter (minimum 80% butterfat) and even some European butter (minimum 82% butterfat). We're still ranking it in the bottom half despite these good qualities because it had less flavor than other butter brands at lower price points.

7. Danish Creamery

Danish Creamery brands its flagship product as premium butter, but there didn't seem to be anything exceptional about it besides the name. It's also not Danish — although the company was founded by Danish immigrants in the 1800s, it's actually located in California. To us, it looked and tasted like average grocery store butter. Nothing about it was bad, but after we ate it, we struggled to remember what Danish Creamery butter tasted like.

This was one of the saltiest-tasting butters on this list, which was our favorite thing about it. It had very little sweet dairy flavor, but the saltiness was perfect for spreading on toast. However, the salt couldn't mask the fact that the underlying product was pretty bland. We don't think we would enjoy an unsalted version of Danish Creamery butter — other than the salt providing savoriness, there just wasn't much going on taste-wise. It was like a more well-seasoned version of Organic Valley. Nevertheless, we like salt and we appreciate that this butter is on the affordable side, so it lands near the middle of the pack.

6. Land O' Lakes

We have arrived at America's most popular butter brand, with $19 billion in sales in 2022, according to the company. As the benchmark for American butter, it's appropriate that Land O' Lakes should land right in the middle of our rankings. It's not spectacular by any means, but it's a solid option that you can find in most grocery stores.

The most notable thing about Land O' Lakes was how sweet it was. It didn't taste like it had sugar added to it, but it was full of the natural sweetness you expect when you eat dairy products. If this is the flavor you want from your butter, Land O' Lakes might be your best option. The texture was excellent as well, with a dense creaminess and no greasy mouthfeel. Ultimately, however, we found this butter pleasant but a bit one-dimensional. Even though we tasted a decent amount of salt, the butter had no real savory qualities — it was sweet followed by a salty aftertaste, with no umami or tang. This brand is one of the best in terms of bang for your buck — a bit over $5 a pound at our area Walmart.

5. Tillamook

When we bought Tillamook butter, we scoffed at its "extra creamy" branding. All butter is creamy, so how could Tillamook go the extra mile, especially since this butter only contains a modest 81% butterfat? We're not sure what kind of magic they're playing with up in Oregon, but this really was the creamiest-tasting butter we tried. It rivaled Land O' Lakes for sweetness while also delivering a rich, fatty mouthfeel. This butter also remained firm and emulsified at room temperature, which we appreciated.

Tillamook was one of the most complex butters we tried flavor-wise, for good and ill. On the plus side, in addition to a ton of sweet cream, this product also delivered some mouth-watering umami in its aftertaste. We appreciated the savory flavor, especially since Tillamook didn't taste quite as salty as we would have liked; the savoriness of the butter helped make up for the relative lack of salt. As for the negative, we detected a faint hint of the bizarre SweeTARTS flavor that bothered us in the Lucerne. It wasn't enough to ruin Tillamook for us, but the sour candy tang did knock this butter down a few spots on our list.

4. Challenge

At under $5 a pound from our local Walmart, Challenge was the least expensive butter we tried for this ranking, and it did quite well given how little we paid for it. This was well salted, which was perfect for using as a spread on bread — for that purpose, we like our butter to be heavily seasoned. The seasoning also worked harmoniously with the flavor of the butter itself, which was light on sweet dairy notes and heavy on savoriness. The aftertaste had a tang that was reminiscent of cheese. Especially at this price point, we were quite impressed by its flavor — it had more taste than many of the premium and organic butters we sampled.

If we were evaluating purely on flavor, Challenge would rank a couple of spots higher, but its texture wasn't great, at least at room temperature. This butter separated more than any other brand as it softened, which gave it a slightly greasy and oily rather than creamy mouthfeel. That wasn't a huge problem for us, though, because we loved the savory, salty, tangy taste.

3. Horizon Organic

Horizon's butter golden-hued sticks are made with pasture-raised milk, and whatever those cows are eating in the fields seems to have made a notable impact on the taste of the butter. This is the butter to buy if you want no sugary notes at all — it was completely devoid of sweetness. Like Clover, it kind of tasted more like oil than butter, but instead of canola, Horizon reminded us of yummy extra-virgin olive oil (the flavor resemblance was uncanny). This butter had a mild bitterness, some soapy (in a good way) notes, and all the bright pepperiness you associate with high-quality olive oil.

Though enjoyable, that flavor would limit the applications you'd want to use Horizon Organic butter. It wouldn't be our first choice for most desserts — we'd reach for a sweeter, more neutral-tasting butter like Land O' Lakes in that context. But for savory food, particularly anything with a Mediterranean influence, this would be our go-to.

2. Nellie's

Nellie's grass-fed, pasture-raised butter was another one with a ton of personality. The ingredient list said it contained lactic acid, and we could really tell; it had a ton of sour, cheesy, and umami flavor. It almost tasted like cultured (or fermented) butter, though it made no claim to be so the label. Either way, the powerful tang of this butter made it incredibly savory. It was a delicious and mouthwatering spread for bread, and we could see it working very well in a variety of sweet and savory recipes as well. It also earns bonus points for its hefty 84% butterfat content.

Unlike the olive oil flavor of Horizon Organic, which seemed like it would be strange in desserts, we could imagine the acidity of Nellie's butter adding a nice contrast to the sugar in pastries. There was also a sweet cream presence, though it was less pronounced than the savory elements and showed up mostly in the aftertaste.

We quite enjoyed this butter, but we could imagine its funky flavor being a little off-putting for some consumers. If you turn to butter for gentle creaminess, Nellie's would be the wrong choice for you. But if you looking for a touch of funk, Nellie's delivers.

1. Kerrygold

Kerrygold may be a little more expensive than some of the other butter brands at the grocery store, but it's worth every penny. It earns its name with its deep, rich, gold color — it almost looked dyed. This was the only butter we could smell the second we opened the wrapper. An intoxicating odor of fat, salt, cream, and grass wafted toward our nostrils.

The butter is churned from milk produced by Irish grass-fed cattle, and we noticed a noticeable flavor difference between it and American butter, even the stuff from pasture-raised cows. Its flavor wasn't as eccentric as that of Nellie's or Horizon. Instead, it gave us all the standard butter notes — creamy dairy, sweetness, salt, and sharp savoriness — but just with the volume turned up. Thankfully, it had none of the bland fattiness of lesser butter brands.

Kerrygold's rich flavor and soft, unctuous texture were doubly surprising to us considering the fact that the U.S. version of this product is made following domestic butter standards. American Kerrygold salted butter is only 80% butterfat, but you wouldn't know that from tasting it. It was much more flavorful (and even seemed fattier) than Vital Farms butter, even though the latter contains 5% more fat. No matter whether you're looking to use butter in cooking, baking, or as a bread topping, we think you'll find that Kerrygold is a flavor upgrade over your usual brand.

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lovelightrp · 2 years

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locations preview — part 1

below is all of our board locations we’ve created, hopefully to inspire you for some potential plots or character ideas! additional businesses absolutely can be added for your characters, but these are our established ones!

restaurants —

known for tough burgers, milkshakes and prices that never change, CJ's is a quintessential diner, full of small town charm until the long-standing waitresses tell you off.

with a cafeteria setup—and a bar with beer on tap and few cocktail specials—VALLEY GARDEN GRILL is popular with locals, especially for early dinners and sunday brunch.

a refurbished rail-car diner, IRON SPOKE TABLE has an upscale reputation and caters to tourists or those with money to burn. the food isn’t anything special but it’s an experience, with a popping geotag.

eateries —

THE ROOST serves the best coffee in town. the cafe is usually full of customers with the steady hum of espresso machines in the background, mingling with conversations. on weeknights, there’s occasional open mic nights!

LUCKY CLOVER CREAMERY has an old school ice cream parlor vibe, including collared uniforms and aprons with frills. the walls are painted minty hues and every special has sweet names, as sweet as the desserts being served.

a new staple in town, BIG BEAR DRAFTHOUSE was established in 2018 and is the coolest place in hope valley. has a full schedule of weekly events and hosts local-or-upcoming bands during the winter, bringing all types of crowds in.

nightlife —

any night of the week, there’s music and sports commentators blaring from the MUDDY DOG to the street. the bar is always crowded, loud—from the beginning of happy hour to last call. the crowd changes each hour but tourists are rarely spotted.

CEDAR RIDGE TAPROOM is a tourist attraction, catering to an older crowd or to bachelorette parties. the lines to the bar are long, everyone yelling around each other, and it’s joyous—the same fullness as screaming on a dance floor, with the same buzz.

#lovelightrp #preview #update #locations

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marketreportss · 2 years

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Organic Ice Cream: Industry Trends,analysis-2022

“According to this latest study, Organic Ice Cream Market is estimated to reach USD 1032.47 Million in 2020 and is projected to reach USD 1381.69 Million by 2027, recording a CAGR of 4.25% during the forecast period 2021- 2027.”

An Organic Ice Cream may be a frozen product phase of the farm trade. frozen dessert is factory-made from the mixing of assorted farm product like milk, milk, cream, butterfat, and different product like sugar, sweeteners, flavored agents, additives, and others. what is more, organic frozen dessert is made from organic ingredients like organic milk which has additional useful omega-3 fatty acid and while not adding artificial chemicals, additives, and preservatives. additionally, for the assembly of organic frozen dessert usage of organic or natural flavors and ingredients like fruits during which guava, pumpkin, papaya, mango, strawberry, cherry, and others.

For Right Perspective & Competitive Insights, Request a Sample @: https://introspectivemarketresearch.com/request/15787

Introspective marketing research published an in-depth report on Organic Ice Cream market for the clients that desires to explore new market avenues, get in-depth insights on the market products, expand their gain, and review the strategies implemented by apparently players inside the market. This report is written using primary and secondary analysis techniques and is meant for association with correct and correct data. This marketing research report helps the clients by providing data and knowledge on their business strategy with which they will stay before the competition in today's rapidly changing business environment

Some Key Players Mentioned in Organic Ice Cream market:

Blue Marble Ice Cream,Yeo Valley,Three Twins Ice Cream,Bliss Unlimited LLC.,Alden Ice Cream,Straus Family Creamery,Mackie’s of Scotland,Organic Meadow Ltd Partnership,Crystal Creamery,Mrmrsmelty,Annie’s Homegrown Inc.,Marsh Field Farm Inc.,LUV Ice Cream LLC.,Boulder Organic Ice Cream,Oregon Ice Cream,Clover Stornetta Farms Inc.,Alden’s Organic.

Market segmentation

By Flavors, Organic Ice Cream has been segmented into:

Chocolate,Cherry,Strawberry,Vanilla,Butterscotch,Coffee,Black Raspberry,Butter Pecan,Caramel,Mint Chocolate Chip,Neapolitan

By Applications, Organic Ice Cream has been segmented into:

For Human Consumption

Regions and Countries Level Analysis:

· North America (U.S., Canada, Mexico)

· Europe (Germany, U.K., France, Italy, Russia, Spain etc.)

· Asia-Pacific (China, India, Japan, Southeast Asia etc.)

· South America (Brazil, Argentina etc.)

· Middle East & Africa (Saudi Arabia, South Africa etc.)

Organic Ice Cream and learning solutions emphasize on the applications of mobile instruments and focuses on the mobility of the beginner. In addition, it provides traditional classroom teaching methods. There are number of educational institutes that are shifting their choice towards smart education concept by adopting high-tech guidance methods such as smart notebooks, whiteboards, and others. Although There is Smart Campus which links devices, applications, and people to enable new experiences or services and raise operational efficiency, and Organic Ice Cream is the base key to make things work, including hardware and software..

Inquire Before purchasing the report of Organic Ice Cream Market @: https://introspectivemarketresearch.com/inquiry/15787

This study conducts a SWOT analysis to calculate the strengths and weaknesses of key players in the Organic Ice Cream Market. Additionally, the report performs a complex investigation of drivers and disadvantage operating in the market. The report also calculates the seen trends in the parent market along with macroeconomic indicators, dominant factors and market attractiveness in relation to other division. The report forecasts the impact of various industry aspects on the Organic Ice Cream Market segments and regions.

Organic Ice Cream Market Report provides insights into the following queries: 1. Market growth rate and growth momentum of Organic Ice Cream Market for the period 2022-2028 2. The estimated size of the Organic Ice Cream Market for the period 2022-2028 4. Sales (volume), revenue, and value analysis by regions of Organic Ice Cream Market 5. The associated market risk, opportunity, and market overview of the Organic Ice Cream Market 6. Major distributors, dealers, end-users, and traders of the Organic Ice Cream Market?

The Organic Ice Cream market is segmented by company, region (country), by Type, and by Application. Players, stakeholders, and other participants in the global Organic Ice Cream market will be able to gain the upper hand as they use the report as a powerful resource. The segmental analysis focuses on revenue and forecast by region (country), by Type, and by Application for the period 2022-2028.

#Organic Ice Cream Market #Organic Ice Cream Market share #Organic Ice Cream Market growth #Organic Ice Cream Market share

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slarsen20ahsgov-blog · 5 years

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Constitutional Issues

Ie1. Minnesota v. Clover Leaf Creamery Co.

2. Burger Court

3. This case addressed packaging laws in the state of Minnesota. The case made its way up to the SCOTUS after the Minnesota Supreme Court invalidated the prohibition against the sale of milk products in nonreturnable plastic containers. Minnesota made it a misdemeanor to sell milk products in nonreturnable or nonrefillable containers which are at least 50 percent plastic.

4. The constitutional question the judges were deciding was if Minnesota’s ban of the retail sale of milk in plastic nonreturnable, nonrefillable containers was constitutional and related to the achievement of environmental conservation.

5. This case addresses the 14th amendment's Equal Protection Clause.

6. The Supreme Court upheld Minnesota’s statute and decided it was not unconstitutional. They declared it had an interest in promoting resource conservation and resolving solid waste disposal issues.

7. The case set a precedent for environmental conservation and the promotion of eco-friendly containers (not only limited to dairy products).

8. I agree with the court’s ruling on this case. The SCOTUS upheld the state of Minnesota’s statute regarding plastic packaging. This helped reduce plastic waste and gain awareness of the issue with single-use plastics.

SACAP of “There's so much plastic in the ocean, you're probably eating it in seafood” By Mike Moffitt

S : Plastic waste in the ocean and how poor waste management is severely polluting the ocean.

A : Published on SFGATE. Written by Mike Moffitt Sunday, March 4th, 2018.

C : The article addresses the plastic waste in our oceans. Harvested fish consume these microplastics and are eventually eaten by humans.

A : There is not a specific audience targetted in this article. The content of the article affects all humans on the planet. The author does not single out certain organizations.

P : The article focuses on the impact of plastic waste in our oceans. It addresses this major issue without holding onto a bias. It includes quotes from a spokesman from Recycology (a San Fransisco zero waste initiative) that explain how to combat this plastic problem.

S : The article outlines the affect pollution has on marine life and how it eventually moves up the food chain. Moffitt states that humans may be consuming the trash we produce. The issue with single-use plastics is not just its impact on marine life, but it also affects humans as well. I agree with the article because it refrains from bringing in politics. The article explains plastic’s horrific impact on the planet. It also gives effective and easily accessible solutions to this issue.

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steelyelk · 4 years

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Today, our friends @fredmeyerstores bring us a $5 #cheese box selection from @murrayscheese. The Estate Gouda is an authentic farmers cheese made in the Netherlands 🇳🇱 for generations, this is Gouda as intended: fresh, buttery cow's milk with a savory, nutty bite. The name Klaverkaas, or 'clover cheese', refers to a diet rich in green clover that the pampered Holstein-Friesian herd enjoys day in and day out. The extra care lavished by the Kaamps family, one of the few remaining Dutch farmstead creameries, results in a cheese rich with brothy, caramelly flavor and a dense, toothsome bite, perfect in nearly every application- pair it with cherry jam on a cheese board, with a smear of mustard on a melty grilled cheese, or just snack on it all day long. #cheeseoftheday 🧀 #cheeseeveryday via Instagram https://instagr.am/p/CAEJdxyBJ-2/

#IFTTT #Instagram

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bubblesweets6-blog · 5 years

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Blueberry Chèvre Cheesecake Popsicles

When you need cheesecake but it’s too hot to bake, these creamy chèvre cheesecake popsicles marbled with fresh blueberry compote and topped with graham cracker crumbles satisfy on the warmest of days. Thanks to Vermont Creamery for sponsoring this post!

When I was nineteen, I spent a few delicious days in the Loire Valley touring castles, fawning over the scenery, and falling in love…

…with cheese.

After each meal, a cart laden with local delicacies would be wheeled to the table. The regional specialty was aged goat cheese the likes of which I’d never before tasted. They came in different shapes and sizes, each geometric beauty boasting a center of crumbly chèvre, an aged outer rind sometimes rolled in ash to give it a blue-gray hue, and in the middle of the two, a gooey layer similar to baked brie. I was smitten.

Back in the US I looked in vain for something similar, eventually giving up and making do with cheddars, bries, and goudas (did I mention I really like cheese?) It wasn’t until a friend brought a Vermont Creamery Bonne Bouche home from the fancy food show a few years ago that I discovered my cheese soul mate.

It should have been no surprise that the co-founder of Vermont Creamery, Allison Hooper, also had a torrid love affair with the cheeses of France. She modeled hers after those traditional gems when she founded the creamery in the mid-80’s. Since then, Vermont Creamery has accrued over 100 awards for their dairy, and when you taste it, you’ll know why. Their butter is cultured, European-style, full of rich flavor and boasting a golden hue. Their crème fraiche is thick enough to stand a spoon up in; the vanilla bean version is worthy of eating straight from the carton. And their aged cheeses – Cremant, Coupole, Bijou, and St. Albans – rival my taste memory of that summer in France. No small feat.

In addition to aged cheeses, Vermont Creamery sells award-winning fresh goat cheese that boasts a clean, bright flavor and creamy-crumbly texture. I’ve used their classic chèvre in mac and cheese, pizza, pasta, and salads, and I also love it in sweet applications. Vermont Creamery recently released versions flavored with smoky pepper jelly, clover blossom honey, and blueberry lemon & thyme, the latter of which inspired these popsicles.

Adding chèvre to cheesecake plays up the savory-sweet notes inherent in the dessert, and this frozen version keeps your kitchen and yourself cool on a hot day. Blueberries simmered with a bit of sugar and lemon and pureed into a simple compote offset a creamy base of chèvre, cream cheese, and milk flavored with lemon and vanilla. Swirl those together and top the pops with crumbled graham crackers (the recipe for the homemade GF grahams shown here is coming soon!) The grahams soften in the freezer but maintain their toasty sweet flavor, making the pop taste like the most sophisticated cheesecake, frozen.

Last fall I had the pleasure of attending Cheese Camp – three blissful days spent with some of my favorite foodie friends (Sarah M, Sarah F, Michelle, Lily, Amanda, Judy, and Carey) exploring Vermont, enjoying local sips and bites, and (naturally!) gorging ourselves on cheese.

In addition to making delicious dairy, Vermont Creamery has been a certified B Corp since 2014 and continually develops new ways of supporting their employees, community, and the environment as best they can. They source their cow and goat dairy from small, local farms where the goats and cows are given plenty of space, fresh air, and good stuff to eat. The freshness of the milk translates into cheeses that boast clean, bright flavor, and by buying local, Vermont Creamery strengthens their community and saves on fossil fuels. A sustainability committee monitors water and energy usage, developing new ways of conserving both. 50% of the management roles in the company are filled by women, and employees are paid to volunteer at local organizations during work hours if they wish.

Do you love chèvre forevre? Let me know your favorite ways to use it in the comments below! And do yourself a favor – pick up some Vermont Creamery goodness at a store near you and make a batch of these blueberry chèvre cheesecake popsicles while fresh blueberries are in season. You won’t be sorry.

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these blueberry chèvre cheesecake popsicles, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

Blueberry Chèvre Cheesecake Popsicles

Yields: 10 (3-ounce) popsicles

Bright berries, a hint of lemon and vanilla, creamy fresh goat cheese, and a crumble of graham crackers make these popsicles little addicting treats on a warm day. Feel free to swap the blueberries for any fresh summer berry you like.

1 ½ cups (215 g) fresh (or frozen, thawed) blueberries

zest of ½ medium lemon

2 tablespoons (30 ml) lemon juice

3 tablespoons (37g) organic granulated sugar sugar (more if your berries are on the tart side)

⅓ cup (78 ml) water

3 ounces (6 tablespoons or 85 g) Vermont Creamery fresh goat cheese, softened

3 ounces (6 tablespoons or 85 g) cream cheese, softened

1 cup whole milk

½ teaspoon vanilla paste or extract (or seeds from ½ vanilla bean)

zest of ½ medium lemon

1 tablespoon (15 ml) lemon juice

6 tablespoons (75 g) organic granulated sugar

⅓ cup crumbled GF graham crackers (~35 g)

Combine the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5–10 more minutes. Let cool to room temperature, then puree smooth. You should have about 1 scant cup.

In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla, lemon zest and juice, and sugar and puree smooth.

Divide the blueberry puree among 10 (3-ounce) popsicle molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly. Crumble the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place popsicles sticks in the molds and freeze until solid, several hours or overnight. Remove from the molds and serve, or store airtight for up to a week or two.

Source: https://bojongourmet.com/2018/08/blueberry-chevre-cheesecake-popsicles/

#read more #see more #check it out #interesting #learn more

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zuerchercheese · 7 years

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Rogue River Blue – Now Certified Organic!

As we approach autumn, there is always an anticipation of the seasonal release of Rogue River Blue. The cheese has a special rhythm with the earth, as it is made between the autumnal equinox and winter solstice. Rogue River Blue is aged for up to a year, to be enjoyed after the next autumnal equinox. Even if you don’t believe this tradition contributes anything to the cheese in the cosmic sense, you cannot deny its heavenly complexity on your palate.

Brown Swiss and Holstein cows graze at higher elevations in pastures above Rogue River. Their feed consists of grasses, hop clover, wild herbs and flowers, blackberries, grain from their ranch, hay and alfalfa. This variety produces milk that can vary from nutty to fruity to earthy mushroom to pine. While this has always been the practice of Rogue Creamery, they have taken the extra step to ensure the entire process is Certified Organic by Oregon Tilth.

In the style of a handful of southern French cheeses, using brandy-soaked chestnut leaves to impart flavor, Rogue puts their twist on Organic Rogue River Blue. Organic grape leaves are bathed in local organic pear liqueur, which are used to enrobe the blue cheese. This addition imparts a sweet, burnt caramel note and would seem perfectly matched with your own local eau de vie as part of a dessert course.

#Rogue Creamery #Rogue River Blue #Organic #Cheese #C. E. Zuercher #Zuercher #Zuercher Cheese

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norfolksouthern · 7 years

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It’s #tbt Throwback Thursday and July is National Ice Cream Month! Clover Creamery manufactured, sold, and distributed ice cream, bottled milk, and related dairy products throughout Southwest #Virginia. In this undated #advertising #photograph from the Norfolk and Western Magazine, two young diners enjoy a bowl of ice cream and a glass of Grade A milk, with Clover Creamery napkins tucked in their laps. The #Roanoke creamery also sold ice cream bars “on-a-stick,” wrapped in waxed paper sleeves. Local farmers delivered their milk to the dairy, and the Norfolk and Western Railroad also shipped milk by rail, often carrying 300 gallons a day from Boones Mill, in nearby Franklin County, to the creamery for processing. Today, the average American consumes more than 23 pounds of ice cream per year. #norfolksouthern #community #blackandwhitephoto

#community #tbt #virginia #blackandwhitephoto #roanoke #photograph #norfolksouthern #advertising

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planthealingcrystal · 7 years

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Happy last day of June!!! I am happy to announce that I successfully ate fully raw for a whole month and I'm super proud of myself!!! 🌟🌟🌟 I've experienced so much healing in these past 30 days, both mentally and physically, and am overwhelming grateful for the progress I was blessed with. ✨🙏🏻✨ To celebrate my accomplishment I bought a couple specialty raw vegan foods for an amazingly delicious dinner!!! This gorgeous plate of mouth-watering plant foods is bursting with flavor and a truly satisfying treat. ✨😍✨ I bought myself some Lydia's Kind Foods @lydiasorganics Sprouted Italian Herb Crackers accompanied by a generous spread of Miyoko's Creamery @miyokos_kitchen Country Style Herbes De Provence Cheese. 💖💖💖 Of course I had to include my beloved English Cucumber as the star of the show and a healing pile of organic zesty clover and radish sprouts with purple baby greens. ✨🥒💕 I'm beyond thankful to have a glorious health food store in my hometown where I can find such a bounty of healthy vegan treats, thank you Orchard Nutrition Center!!! Sending all my love and gratitude out into this lovely summer evening. May you be happy, may you be healthy, may you be loved, may you be at peace. ✨🕊✨ #vegan #veganfood #vegansofig #whatveganseat #raw #rawvegan #rawtill4 #juicing #organic #hclf #hclfvegan #lowfat #wfpb #wholefoods #plantbased #drdavidklein #medicalmedium #fruitarian #fruit #veggies #crohns #crohnie #spoonie #healing #selflove #28daygroupcleanse #rawfood #dinner #thankful (at Orchard Nutrition Center)

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awesomerohitpatilme-blog · 5 years

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Organic Milk Market Forecast by current Industry Status and Growth Opportunities Upto 2028

Top Four Companies Account for Over 30% Share in the Organic Milk Market

Organic milk marketplace is marked by relatively low number of players who control a major share of the overall sales of organic milk. The consolidated nature of the organic milk market has put large scale producers of organic milk in an advantageous position. Four Tier 1 companies namely Danone, Fonterra Co-operative Group Ltd., Agropur Dairy Cooperative and Dairy Farmers of America account for a significant share of over 30 percent in the overall organic milk market.

Read Report Overview:

https://www.factmr.com/report/1981/organic-milk-market

With main emphasis on capacity expansion, these Tier 1 players continue to focus on product line extensions by introducing new organic milk derivatives such as organic yogurt and organic infant formula. Joint ventures are a common growth strategy observed among these major players, in a bid to increase their global footprint and serve new regional markets with high growth potential. However, companies in organic milk marketplace have been facing challenges apropos to following safety regulations imposed by different countries regarding organic milk ingredients. Moreover, complying with stringent regulations imposed by FDA and USDA remains a key challenge for these players.

Oligopoly of Tier 2 and Tier 3 Organic Milk Companies in North America Continues

Presence of tier 2 and tier 3 companies involved in the production and distribution of organic milk continues to remain concentrated in developed counties, particularly the United States and Canada. The Kroger Company holds a significant share in the US. Other companies such as Organic Valley, Straus Family Creamery Inc., and Clover Stornetta Farms Inc. hold a major base in the North America region, with an overall share of around 49 percent in the organic milk market. There are exceptions to this trend though – Arla Foods and Groupe Lactalis S.A generate bulk of revenues from organic milk sales in Europe. While over 50% revenues of Arla Foods come from Europe, the region accounts for a whopping 80% share of Groupe Lactalis’ overall revenues.

Get Report Sample:

https://www.factmr.com/connectus/sample?flag=S&rep_id=1981

Development of Organic Food Chains Complementing Sales of Organic Milk

Growing consumer preference for organic foods on the back of increasing lifestyle disorders such as anxiety, diabetes, high blood pressure and stress, has translated into mushrooming of organic food restaurants and cafes worldwide. Entrepreneurs are venturing into the organic space, investing in organic restaurant establishments to cater to the organic food preferring demographic. In 2017, organic food sector services have risen by more than 10 percent, which has complemented to the sales of organic milk on a large scale.

According to research carried out by Soil Association, in November 2017 more than half of consumers aged between 18 to 55 years were inclined toward organic food chains. This factor has substantially impacted the demand for organic milk, consequently pushing the growth of the organic milk market worldwide.

Get the Discount on the Report:

https://www.factmr.com/connectus/sample?flag=D&rep_id=1981

Demand for Organic Milk to Spur as Natural and Organic Foods Go Mainstream

Organic milk is derived from cattle that are provided with organic nutrition devoid of antibiotics. According to the World Health Organization (WHO), use of antibiotics in cattle feed can pose adverse health risks to humans in the long run. In addition, awareness regarding consumption of non-organic food and advantages of its organic counterparts owing to mainstreaming of organic and natural food products has resulted in a significant upswing in the demand for organic milk. Moreover, high nutrition value of organic milk, largely comprising omega 3 fatty acids can support cardiovascular health, enhance neurological development and functioning as well as fortify immune system. This factor has propelled the consumption of organic milk, in turn supplementing the growth of its market.

Clean Labels Continue to Influence Organic Milk Market Growth

Clean labels and food and safety concerns are closely related aspects that are witnessing wide acceptance in the organic milk space. Increasing adoption of clean labels in order to rejuvenate consumer confidence regarding the product they consume has impacted sales of organic milk. Moreover, use of clean label in organic milk packaging on the back of increasing preference for GMO free organic milk is expected to trigger its demand in the forthcoming years.

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