Allow us to introduce ourselves. We’re noosa, and we make yoghurt. But not just any yoghurt. Ours is thick and velvety. Sweet and tart. It’s a labor of love that starts in small batches on the farm and ends in a delicious scoop on your spoon.
You wished our 4oz cups were a little bit taller. Now they are. More room for toppings and less plastic for the earth. 110 tons per year less, to be exact!
So excited to see our founders, Rob and Koel, featured on Fast Company. Find out what they have to say about gaining ground in the yoghurt market.
The process of creating our flavors involves a lot of delicious serendipity. We know what’s right when we taste it. And hopefully you will, too.
How did a secret family recipe from Down Under end up over in the Rocky Mountains? Well, it’s kind of a yummy story…
You can’t make “so yum” yoghurt with ho-hum ingredients. That’s why we use a recipe of fresh whole milk, clover alfalfa honey, and juicy, ripe fruits.
Wondering how we feel about whole milk or why we spell yoghurt with an “h”? You’ll find the answers, and so much more, in our handy-dandy FAQs.