This cave-aged butter straddles the frontier between cheese and butter with incredible aplomb. Made from butter produced by central New York’s Kriemhild Dairy Farm and aged in the cellars at Crown Finish Caves, this old-fashioned barrel-churned butter has an incredibly rich and smooth texture that absorbs Crown Finish’s ambient funk and vibrance during its four-week stay in their cellars. The result is unlike any other butter we’ve tried, and also garnering the attention of Momofuku’s David Chang, with enough tartness, umami, and complexity to complement the strong and bright flavors of a modern Korean menu.
Crown Finish Caves is an aging facility located in Brooklyn, New York. Though currently a finishing cellar in the European affinage cheesemaking tradition, these caves were once lagering tunnels for the Crown Heights neighborhood’s Nassau Brewery. Thirty feet underground and kept at 50 degrees fahrenheit, these optimal brewing conditions lend themselves expertly to aging cheese, as well. Everything that comes from Crown Finish Caves represents a truly exciting collaboration between farmers and cellarists, rural and urban professionals who are all makers in their own rite, together building a uniquely exquisite portfolio that represents some of the finest in American dairy. Any of their collaborations are a treat and a treasure to bring home.1 lb.
Hamilton, New York and Brooklyn, New York