Hand-rolled, live cultured butter. An upside to the culturing process is that fermented cream naturally has more buttery flavor compounds, like diacetyl and lactic acid, which make for a rich, deeply flavorful butter. Gold Bar replicates this traditional fermentation process by ripening fresh cream with live active cultures for 24 hours. This cultured cream is then churned into butter in small batches. When the butter comes together, the buttermilk is poured off and the butter is washed with cold water.