It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in slow-roasted garlic, shallots and fresh herbs - with a splash of balsamic vinegar for a little zing.
Schmear on sourdough and you've got mmm garlic bread OR sear a juicy ribeye and finish with a knob of the good stuff.
