We start with organic milk from grass-fed cows on sustainable family farms. Once the milk is HTST pasteurized, enzymes are added to start the curd-making process. Over four to five hours, the curds continue to form inside the cheese vat.
Upon completion, the whey is removed and transported to a nearby processing facility. There, it is dried and converted to protein powder for use in other products. Then, the curds are cut, cooled, and moved to a new vat where the cottage cheese dressing is added.
Our lowfat cottage cheese dressing is a blend of nonfat milk, cream, and Celtic Sea Salt®, an unprocessed whole salt that is hand-harvested on the Brittany coast of France. These salt farmers, in fact, have much in common with the dairy farmers who produce our milk: they provide food in its most natural state by using traditional farming methods that sustain the region’s environmental integrity.
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David Hill –
I simply want to tell you that two weeks ago I bought my first carton of your organic lowfat cottage cheese and it is absolutely the best cottage cheese I have ever had. Congratulations on an unusually good food product.
Margaret H. Lange –
Best. Cottage cheese. Ever. The whole milk variety has super creamy small curds with huge flavor. Unlike national brands that ruin the flavor and texture with carrageenan, this cottage cheese uses natural, minimal ingredients to bring the customer a true, delicious cottage cheese. This is my new favorite dairy brand!