Photos by Colin Clark
Animal Farm is a small, licensed dairy and farmstead creamery located in Orwell, VT. They have been producing handmade butter from grass-fed Jersey cows for ten years, and recently expanded their facility to bottle their own buttermilk, straight from the churn.
Their commitment is, first and foremost, to cow comfort and well-being. From this foundation, they create delicious, high-quality dairy products using small-scale techniques. This allows them to produce food that tastes as it was meant to be — butter that is rich in mouth-feel, fragrant on the nose, and changes with the seasons as well as buttermilk that is light and tangy with butter flecks that melt in your mouth.
The majority of our butter is sent to Chef Thomas Keller’s restaurants, The French Laundry and Per Se. In addition, their butter goes to Chef Barbara Lynch’s Boston restaurants, Menton and No. 9 Park, as well as to Chef Patrick O’Connell’s, The Inn at Little Washington, in Virginia. Small amounts are available through the Middlebury Natural Food Coop. Their buttermilk is distributed throughout New England by Provisions International and can also be found in New York City from Saxelby Cheesemongers.
The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
Diane St. Clair (Author)
This cookbook offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy.