High Lawn Farm out in Lee, MA is making some of the region's finest soft cheeses and butters so we had to have this!

High Lawn's farmstead fresh butter is slow-churned in small batches and hand-shaped with care. They culture their heavy cream with active bacteria (similar to yogurt) for 24 hours and then churn it into butter. It’s got a distinctive flavor that’s mildly tangy and has a longer shelf life than traditional butter. 

1 pound each