The Callahan family, Founders of Bellwether Farms, believe in using only full-fat milk for making their yogurt. Bellwether Farms Sheep Yogurt has for 10 years claimed front-row status in dairy cases across the US. Next month, Bellwether Farms will introduce its first Organic Cow Yogurt made with milk from Jersey cows pastured on a farm down the road from their Sonoma County, California, sheep ranch and creamery. The new Organic Cow Yogurt will arrive in freshly designed four-packs of 3.75-ounce transparent cups. Bellwether Farms sources fruit from Oregon’s Columbia River region to blend into Strawberry, Blackberry, Blueberry, and Spiced Apple yogurts “We know our customers appreciate the high quality of the fruit we source, and this cup reveals the fresh fruit ready to blend into the creamy yogurt,” says Liam Callahan, co-Founder, Cheese- and Yogurt Maker. “We source the best fruit and add the minimum amount of sugar necessary.”
Plain and Madagascar Vanilla flavors are also available. In addition to the single-serve cups, a 5.3-ounce cup is planned along with a 32-ounce foodservice size, in all six flavors. Northern California distribution is slated to begin in April.
Pastured Jersey cows give milk that is naturally high in heart healthy fats and nutritious A2 protein, and packed with essential vitamins and minerals. Bellwether Farms blends 12 live, active bacteria strains that work together to deliver the probiotic benefits expected from yogurt. Bellwether Farms doesn’t strain, drain or add stabilizers to make thicker yogurt. The creamy smooth texture comes naturally, coaxed by careful handling of the freshest milk delivered daily to the creamery.
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