/ / Cultured Butter (salted)

Cultured Butter (salted)

Handmade salted cultured butter from Vermont, made with pasteurized cream, sea salt and cultures. Dairy-raising practices aren't stated.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$12.85 lowest price at Bimi's Cheese Shop
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Pasteurized cream, sea salt, and cultures
75 / 100
Good Scored automatically
Weighted as fats and oilsLow confidence · Scored on 4 of 11 inputs, 2 claims verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 25%50
Ingredients · counts 20%100
Processing · counts 20%85
Sourcing · counts 20%70
Transparency · counts 15%75
Why it scores 75
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 100 · 3 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 85 · Cream, sea salt and cultures; cultured and salted into butter.
Sourcing 70 · Vermont source and handmade production are stated; dairy-raising practices aren't.
Transparency 75 · Full ingredient list and Vermont source; no dairy-raising details.
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pasteurized cream Sea salt And cultures
3 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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