Noosa Finest Yoghurt Tart CherryNoosa
Noosa Finest Yoghurt Tart Cherry is made from all-natural cherries, whole milk, and honey. Imagine a slice of tart cherry pie served with a side of creamy, lightly-sweetened yoghurt. Now imagine yourself eating it. Now stop imagining and go try a tub of tart cherry noosa to experience the velvety decadence for yourself. Try it with your favorite mix-ins like granola or some toasty oats! Noosa Finest Yoghurt Tart Cherry is loaded with probiotics and is all natural and gluten free!
Farm-fresh yoghurt demands farm-fresh whole milk. Noosa gets their top-notch, rBGH-free milk in their own neck of the woods from family-owned dairies within an hour’s drive of noosa in Northern Colorado. The whole milk from those happy cows gives their yoghurt that creamy, velvety texture you know and love.
Now for a little sweet talk. Every batch of noosa (except tart plain noosa, of course) is infused with a touch of clover alfalfa honey for a unique, lightly sweetened, totally awesome taste!
Noosa's delicious yoghurt is built on a foundation of real fruit, always picked at peak ripeness and puréed to luscious all-natural perfection.
Ingredients: grade a pasteurized whole milk, fruit purée (cherries, water, cane sugar, lemon juice concentrate, locust bean gum, pectin, fruit and vegetable juice), cane sugar, honey, kosher gelatin, pectin, live active cultures (s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, and l. casei.)
The story of noosa began with … well, Noosa. Tucked away on Australia’s Sunshine Coast, this little shire is home to good people, good vibes, and even better beaches. It was near this picturesque beach town where our co-founder Koel Thomae—an Aussie ex-pat who’d been living in Colorado—came across a simple clear tub filled with creamy yoghurt and passion fruit purée. One irresistible spoonful later, her obsession with great yoghurt began.
This was no ordinary yoghurt… and too good to stay hidden Down Under. To bring this deliciousness to the states, she’d need the perfect partner. Back in Colorado, Koel sought out Rob Graves, a fourth-generation dairy farmer with some serious milk credentials. Making great milk isn’t just his profession; it’s his lifelong passion. He lives, breathes, and…well, drinks milk. Like Koel, it only took him one taste to say, “We HAVE to make this yoghurt!”
The rest, as they say, is yoghurt history. But it’s hardly the end of their story. Because, as delicious as Noosa's yoghurt is, they'll always keep striving to make it even better, so every spoonful is as bonza as the last.