Do you know where your butter comes from? Mine comes from Stirling, northwest of Belleville. The Stirling Creamery has been a fixture there since 1925 (although it’s now owned by Butterball Farms out of Michigan).
Toronto foodies and chefs have gone mad for master butter maker Chet Blair’s cold barrel churned work. They’re particularly wowed by his Churn 84 Reserve, an 84 per cent butterfat butter (80 per cent is the norm). Saveur magazine named Stirling’s unsalted butter one of the top 30 in the world a few years back.
I’ve been buying salted Stirling butter ($5.29/pound) at Strictly Bulk on the Danforth. I love this artisanal offering’s local pedigree and the fact it’s free of colour and preservatives.
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