The Art of Butter

Feb 3, 2026

New Morning Market’s Butter Spread 

 
How it’s made, where it’s made, and what the animals eat all shape flavor, texture, and melt of butter.  

Here’s how to choose the best butter (butter…beautiful butter) for your croissant, carrots, ciabatta or whatever you’re cooking up.   

 

Salted vs. Unsalted 

Salted 
Savory, balanced, and perfect for spreading, finishing vegetables, and everyday cooking. 

Unsalted 
Pure cream flavor. Ideal for baking and recipes where you want total control. 

Note: Good butter is never “too salty” –  it’s just right. 

 

Cultured & European-Style 

Cream is lightly fermented before churning, creating butter that’s: 

  • Tangy & complex 
  • Higher in butterfat 
  • Extra smooth and spreadable 

Perfect for toast, pastries, sauces, and moments where butter is the star. 

 

Grassfed Butter 

Made from cows raised on pasture grasses. 
Expect: 

  • Deep golden color 
  • Clean, fresh flavor 
  • Sunshine-in-a-stick energy 

Great for everyday use with a bit of a richer flavor. 

 

Ghee (Clarified Butter) 

Butter with the milk solids removed. 

  • High smoke point 
  • Nutty, rich flavor 
  • Lactose-free & shelf-stable 

Ideal for sautéing, roasting, and high-heat cooking. 

 

Butter From Around the World 

Butter reflects its place, just like cheese or wine. 

  • French: rich and silky 
  • Icelandic: clean and pure 
  • Italian: elegant and refined 

These are slow churned butter –  best enjoyed simply. 

 

Beyond Cow 

  • Goat butter: delicate, lightly tangy, incredibly smooth 
  • Water buffalo butter: extra creamy with a naturally sweet finish 

Familiar, but just different enough to feel special. 

 

BUTTER PAIRINGS (Yes, This Is a Thing) 

Warm bread & toast 
Cultured • European-Style • French-style 

Pastries & baking 
Unsalted • European-Style • Grassfed 

Vegetables & grains 
Salted • Grassfed • Cultured 

High-heat cooking 
Ghee 

Cheese boards & special moments 
French • Italian • Goat • Water Buffalo 

 

Our Favorite Tip 

There’s no “best” butter – only the right butter for the moment. 

 

OUR BUTTERS, BY STYLE 

Cultured / European-Style 

Tangy, rich, ultra-spreadable. Butter with personality. 

  • Vermont Creamery Cultured European-Style 
  • Ploughgate (Vermont) 
  • Meyn Goat Milk European-Style 
  • Ivy’s Reserve (Great Britain, Carbon Neutral) 
  • Beurre d’Isigny AOP (France) 

 

Grassfed 

Golden, vibrant, and deeply satisfying. 

  • Westgold Grassfed 
  • Highlawn Berkshires 
  • Vital Farms 

 

Ghee (Clarified Butter) 

High-heat hero. Nutty, pure, and versatile. 

  • 4th Heart Ghee Butter 

 

International Favorites 

Butter that reflects its place – slow churned butter, best savored. 

  • Beurre d’Isigny AOP (France) 
  • Smjör Icelandic 
  • Delita Butter of Parma (Italy) 
  • Ivy’s Reserve (Great Britain) 

 

Beyond Cow 

Creamy alternatives with distinctive character. 

  • Delamere Goat’s Butter 
  • Delita Water Buffalo Butter 

 

Local & New England 

Closer to home, crafted with care. 

  • Vermont Creamery 
  • Ploughgate 
  • Highlawn Berkshires 
  • Nature’s Yolk Small Batch 
  • Rumiano Organic 

Everyday Classics (Salted & Unsalted) 

Reliable, delicious, and endlessly useful. 

  • Vital Farms 
  • Rumiano Organic 
  • Nature’s Yolk Small Batch