We make cheese PLUS natural yogurt, kefir and a variety of dips made with quark. Sour cream, buttermilk and sometimes a limited amount of butter.
Dips
Our dips are uniquely made with our own Quark cheese as a base. From there, we add herbs, spices,
and salt. Like the basic Quark cheese, our dips are uniquely versatile and can be used as a chip or veggie
dip, added to mashed potatoes for a flavour boost, and more! Try smothering chicken breasts in garlic
dip, coat with breadcrumbs and bake in the oven. The result? Deliciously moist chicken! Our dips are
available in four varieties: Just Garlic, Herb & Garlic, Onion & Dill, and Curry Ranch.
Natural Yogurt
Our yogurt is made with 100% fresh, non- homogenized milk. The milk gets pumped into the vat, still
warm, as soon as each cow is done milking. We use live probiotic cultures, giving our yogurt a unique
quality not found on grocery store shelves. After a fermentation period the yogurt is packaged and
stored in cooling. We produce two varieties of yogurt- plain and Balkan. Both varieties are 3.6% milk fat.
Our plain yogurt is fairly runny, similar to a European style yogurt. The Balkan has skim milk powder
added to it to make it thicker. The result is a creamy smooth taste, and it increases the protein and
calcium content as well. There are no additives or preservatives in our yogurt- it is 100% natural! It has
a shelf life of 28 days (but often lasts longer!). Enjoy with granola or fruit, in smoothies, or add some
local maple syrup or honey. Delicious!
Handmade with FRESH milk from our family owned farm. Five generations of traditional methods originating in the Netherlands. All NATURAL with NO antibiotics or growth hormones.
By popular demand, we have added Kefir to our line of awesome dairy products! A fantastic source of nutrients, Kefir is a more powerful probiotic than yogurt. 𝐎𝐮𝐫 𝐊𝐞𝐟𝐢𝐫 𝐟𝐞𝐚𝐭𝐮𝐫𝐞𝐬 𝟏𝟏 𝐚𝐜𝐭𝐢𝐯𝐞 𝐛𝐚𝐜𝐭𝐞𝐫𝐢𝐚𝐥 𝐜𝐮𝐥𝐭𝐮𝐫𝐞𝐬, 𝐚𝐧𝐝 𝟑 𝐛𝐢𝐥𝐥𝐢𝐨𝐧 𝐂𝐅𝐔 𝐩𝐞𝐫 𝟏𝟖𝟖 𝐦𝐥! So much good stuff for your gut and overall health! Available in Plain and Blueberry flavors, starting Thursday, March 14!
