HFPMA is slowly scaling up our raw butter production from our creamery. Currently, this is hand made butter, made 1lb at a time and wrapped in parchment. All butter contains our farm cultures and is mildly cultured at some level. If you want it to be more cultured, you can leave it out at room temperature. Cultured butter has a higher smoke point than regular butter and culturing butter converts any residual lactose from milk in the cream to lactic acid for easy digestion. As we get more equipment and keep growing in association members, we will be producing more butter in bigger batches, without losing any of the quality. Give it a try and let us know what you think!