Overview

This book will walk you through how to make fresh butter, cultured butter, and compound variations. By the end of reading this, you will be a buttermonger yourself! We are honored to share our butter recipes with you, as my daughter and I have created more than 40 sweet, savory and novelty butters for you to enjoy. For almost 30 years now, we have provided these butters through the catering company and retail shop, and my daughter grew up working in butter and cheese here. At our retail shop, we have a butter bar where you can sample and purchase different kinds of compound butter. We also host events and classes at our culinary center in Sonoma devoted to all things butter. We chose the most beloved recipes to share with you, and we added our favorite serving suggestions and pairing pairing suggestions for wine, beer, cocktails, and more. It has been wonderful to write this book as a mother and daughter team, as together we worked hard to create the recipes for you to enjoy.

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9781087987859

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Sheana DavisSheana Davis is an award-winning cheesemaker, chef, and culinary educator. Her catering company, Epicurean Connection, offers cheese education, butter classes, and production services in Sonoma, California. She is the creator of Delice de la Valleecheese and other fresh cheeses. In 2010 her Delicede la Vallee won first place at the American CheeseSociety, ACS Judging & Competition Awards.Buttermonger is her first cookbook. Additionally, she consults on butter and wine pairings, recipes, trade seminars, trade and consumer recipes, and special events such as Bread and Butter and USA Dairy Board events.Davis grew up in Sonoma. She would help her grandfather cook meals for the farmers and ranchers who gathered at the local grange every Friday. As a teenager, she apprenticed under renowned chef M.F.K Fisher and worked with the legendary cheesemaker Ig Vella, a mentor who taught her about the art of entrepreneurship and food communities. Thanks to this critical early training, she was set up for a successful career in the culinary industry.Today, at the Epicurean Connection, Sheana works with her husband, Ben Sessions, a lifelong wine country resident and wine educator, and her daughter, Karina Davis. Connect with Sheana at www.theepicureanconnection.com. Karina DavisKarina inherited a love of cheese from her mother.A professional cheesemaker, she writes her ownrecipes and hosts classes about the versatility ofbutter and cheese. She worked as a cheesemongerat The Pasta Shop in Oakland, and she also workedassisting in culinary coursework preparation andteaching a class on American cheesemaking. She75also has attended discussions with the U.S. Dairy Export Council onagribusiness and global trade interests.Karina works as a cheesemaker and educator for The Epicurean Connection, and she also works as behavioral science research assistant at the University ofCalifornia, Santa Cruz.Karina and her mother have shared many cheesy experiences together, including eating different cheeses in China and making cheese here inCalifornia.

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