PD’s Bite Club talks locally made butters


This BitClub article features locally made butter but also try Springhill and McClellands other products. Springhill makes great sour cream. Be sure to ask the vendors and farmers what’s new?

PD’s Bite Club talks locally made butters

Spring Hill Cheese Co: With a slight cheese-nose, this Petaluma dairy mostly sells their cultured butters at farm markets around the North Bay. But there’s a reason you’ll usually find a line at the stands. Using a cheddar culture, their dense butters ripen for three days and make for a spreadable best. springhillcheese.com, 762-3446. Available at the Santa Rosa Veteran’s Hall Farm Market on Saturdays.

McClellands Dairy: A longtime dairy family in the North Bay, McClelland’s branched out into artisan butter production in 2009. Using grass-fed cattle, the small batch European-style butter has serious terroir. In both smell and taste, there’s an essence of grass and hay with an intense, rich butteriness. Made in the coastal hills of Sonoma County, the milk is separated, pasteurized and churned in small batches. The only addition is sea salt from Brittany. Harvest Fair and American Cheese Society winner. Available in plastic tubs and refillable ceramic crocks. Want to meet the cows? McClelland’s offers frequent tours, with the next scheduled for June 5. The tour includes a home-cooked bacon and eggs breakfast and a tour with owner and second-generation farmer George McClelland. 707.664.0452, mcclellandsdairy.com.