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the

noosa

way

making the finest yoghurt

starts with the

finest ingredients.

lots of companies say they’ll go to the ends of the earth for their customers, but we literally do. because sometimes that's where you have to go to find the very best, most flavorful, and unique ingredients.

ancient grain granola
from Purely Elizabeth
premium dark chocolate
from Guittard
real vanilla beans grown
in Madagascar
pure wildflower honey
from Beeyond the Hive.

and then we

test and test

and test some more

to make sure it's perfect.

36 quality tests

think of it as the SATs, finals week, and the bar exam for yoghurt all rolled into one. every single tub of every batch of yoghurt we make is put through 36 grueling quality assurance tests before it can be shipped out. from consistency and texture to amount of fruit purée and cultures, we test, and test some more, so that every spoonful is just right.

125 years of milk

tasting experience

we also have a not-so-secret quality test that no one else does. the taste buds of our fourth generation dairy farmer and co-founder, Rob Graves. with 125 years of dairy farming in his blood, he’s able to taste things in the milk that no scientific test can duplicate and is the final word on every batch of yoghurt we make.

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10am taste test

every day at 10am, we invite all of our employees to come and test the yoghurt that we made the day before.

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can it hang?

as if all that wasn’t enough, we’re also pretty fond of performing some less scientific tests.