Springfield Creamery, the family-owned maker of Nancy’s Probiotic Foods, unveiled Nancy’s Organic Butter, a cultured and creamy European-style butter. The new Organic Butter is made with slowly churned organic cultured cream and is available in Sea Salted and Unsalted, with both varieties offering a rich, creamy texture and a delicate cultured flavor, elevating the simplest meals, the Eugene, Ore.-based company says. 

“We are thrilled to add Organic Butter to Nancy's line of cultured products,” said Sheryl Kesey Thompson, co-owner at Springfield Creamery, and second-generation family member. “The butter represents decades of experience and passion for making cultured foods. We think you’ll find that this butter transforms everyday foods into something special.”

Nancy’s Organic Butter features a high butterfat content —82% for Sea Salted and 83% for Unsalted — making it ideal for a wide range of culinary uses. Nancy’s Sea Salted Butter, made with a hint of sea salt, is perfect for finishing dishes with a flavorful touch, while the unsalted butter is a baker’s preference. European-style butter offers lower water content and a creamier texture, which can make cookies, pastries and crusts more tender and flakier.

Nancy’s Organic Butter is made with organic milk, from pasture-raised cows on family farms, and is Certified USDA Organic, Non-GMO Project Verified and Kosher. Nancy’s Organic Butter is available in both Sea Salted and Unsalted and packaged in an eight-ounce, two-stick carton and can be found in retailers in the western U.S., including select Whole Foods Market stores and all Market of Choice locations.

Nancy’s Organic Butter is available in retailers in the Western U.S. for a suggested retail price of $5.99.