This little pot of rich goodness is like nothing you’ll have ever tasted!
It’s a hybrid of crème fraîche and cultured sour cream and we think it’s divine.
We wanted to make sure that we weren’t just imagining things, so we sent it to some of Melbournes top Chefs and food writers. We’ve been hugely encouraged as they are giving us the BEST feedback. This gives us lots of confidence as we launch it into the market – you’re going to love this product!
It’s very delicious – velvety in consistency because of its high jersey butterfat and it’s not sour or sweet in taste.
Great in family favourite meals like beef stroganoff, or served with nachos, burritos, potatoes, made into dips, added to pastas and is also the perfect sweet baking accompaniment.
Both at a crossroad but keen to honour their farming backgrounds, Steve and Sallie came together to wrestle the twin challenges of how to produce exceptional milk sustainably while supporting farmers who were struggling.
Gippsland Jersey was born.
Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, we ensure a healthy wage for farmers and a clear choice for consumers.
And by manufacturing in regional Victoria, it keeps the dollars local, as well as delivering random acts of kindness to the Gippsland farming community, and creating social change in rural mental health by championing emotional wellbeing of dairy farmers who may be struggling.
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