Stonyfield Organic Introduces New Trio of Whole Milk Products
Stonyfield, the leading organic yogurt maker, is introducing three new products aimed at providing customers more ways to enjoy the delicious flavor and nutritional richness of organic whole milk yogurt. With a new line of 100 percent grassfed yogurts and new whole milk offerings for already popular Stonyfield Greek and Pouch lines, consumers have even more reasons to reach for yogurt.
“During Stonyfield’s first years, plain, simple, whole-milk yogurt was all that we made. In the 90s, diet fads led consumers to fear fat,” said Ana Milicevic, Brand Manager from Stonyfield. “But that simply wasn’t the whole story. Since whole milk provides a wealth of benefits –and tastes great – we’re excited to satisfy an increased demand and return to our roots.”
“Organic whole milk yogurt is an incredibly satisfying, traditional food – something I think many Americans are starting to embrace,” says Drew Ramsey, MD, Assistant Clinical Professor of psychiatry at Columbia University and one of psychiatry’s leading proponents of using dietary changes to help balance moods, sharpen brain function and improve mental health. “Plus, it’s a satisfying way to get important nutrients like protein and calcium.”
The Next Chapter: Grassfed Yogurt
Stonyfield’s new organic 100% Grassfed Whole Milk yogurt begins in the pasture, with milk from cows who graze exclusively on grass. Rich and creamy and filled with all the delicious, nutritional qualities of full fat dairy, this cup of yogurt is the perfect choice for a whole breakfast or snack.
Stonyfield is proud to be sourcing its organic 100 percent grassfed whole milk from Maple Hill Creamery, another company passionate about producing milk in a way that is good for the planet, good for the cows and good for people.
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To help consumers identify 100 percent grassfed vs. other varieties of grassfed (supplemented with corn or grain), Stonyfield has achieved independent Pennsylvania Certified Organic (PCO) accreditation, noted right on the label of every yogurt cup. Stonyfield Organic 100% Grassfed Whole Milk Yogurt is currently available at Whole Foods Markets nationwide in 6-ounce Vanilla, Strawberry, Blueberry and Plain cups as well as 24-ounce Plain and Vanilla.
The Plot Thickens with Whole Milk Greek
Adding to its Greek nonfat yogurt family, Stonyfield’s Whole Milk Greek delivers a rich, creamy taste that only comes from full-fat dairy. The yogurt is packed with calcium and protein and new fruit-filled sidecars allow for flavor personalization. Available at national retailers in 5.3-ounce cups of Plain, Strawberry, Vanilla, Blueberry, Honey and Cherry, Stonyfield will also offer Whole Milk Greek in quarts of Plain and Vanilla – perfect for families or recipe creation.
A Conveniently Packaged Ending
The whole story concludes with a solution for bringing whole milk goodness on the go – with the introduction of Stonyfield Organic Whole Milk Pouches. The entire family will love being able to grab a convenient, hand-held pouch for a delicious, satisfying snack on the go. Stonyfield Whole Milk Pouches are available nationwide in Pear Spinach Mango, Strawberry Beet Berry, Vanilla and Blueberry – all available in single serve pouches. Additionally, each flavor except blueberry is offered in a four-pack as well.
Bellwether Farms Launches Blackstone and Celebrates Fifth Good Food Award
Bellwether Farms, renowned for nearly 30 years of making award-winning sheep milk and cow milk cheeses, has unveiled its first mixed-milk cheese, named Blackstone. The handsome 3-1/4 pound wheels are a blend of local Jersey cow and sheep milk, dotted with black peppercorns and sporting a gorgeous dark rind. The rind results from a mixture of crushed black pepper, oil, rosemary and vegetable ash that is hand-rubbed on each wheel during its six-to-eight weeks aging at the creamery. The first wheels of Blackstone are arriving in Bay Area retailers and restaurants this month.
Bellwether’s proprietor and cheesemaker, Liam Callahan, developed Blackstone for an American market hungry for mixed-milk cheeses. “We like that Blackstone combines the best of both worlds,” says Callahan. “Our premium Jersey cow milk gives the cheese a creamy mouthfeel while our sheep milk deepens the complex flavor.” Callahan named the cheese Blackstone for its resemblance to the volcanic rock outcroppings surrounding the family’s Sonoma County dairy farm. Bellwether Farms is a family business founded by Cindy Callahan in 1986 with a flock of sheep needed to control grass on their Sonoma land. Today, they milk 350 sheep and every cheese, and yogurt is made on the farm by Liam and his crew, while business administration is handled by Diana Callahan, his wife.
Blackstone joins the roster of Bellwether’s popular aged cheeses, Carmody, San Andreas and Pepato. The creamery’s fresh and cultured products include top-selling sheep milk yogurts, Whole Milk Basket Ricotta, Crème Fraiche, Fromage Blanc and Crescenza.
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Another cause for celebration at Bellwether Farms is an unprecedented fifth consecutive award for its Whole Milk Basket Ricotta from the esteemed Good Food Awards competition, honoring products that are authentic and responsibly produced. The exceptional flavor and texture of Bellwether’s Whole Milk Basket Ricotta comes from three specific steps: First, it is made using fresh whole Jersey milk delivered daily from a neighboring farm. Ricotta cheese is often made from only whey left over from cheesemaking. Second, traditional cultures are introduced to coagulate the milk for a slow fermentation, developing flavor and transforming it into moist, pillowy curds tasting of rich cultured cream. Faster-acting vinegar or citric acid are commonly used instead of cultures in ricotta making. Finally, the cheese is hand-ladled into perforated basket-style containers to protect the tender curds in transit to stores and restaurants. This distinctive ricotta cheese also took a bronze medal at the 2010 World Cheese Awards in the UK, competing against fresh ricotta from Europe. Bellwether Farms Whole Milk Basket Ricotta is available in specialty stores throughout the Bay Area and select regions across the U.S.
FDA Listens to Raw Milk Cheese Producers
Following the release of a surprise statement by the U.S. Food and Drug Administration (FDA) expressing respect for the artisan cheesemaking community and announcing that FDA is “pausing its testing program for non-toxigenic E. coli in cheese,” FDA Deputy Director for Foods and Veterinary Medicine, Michael Taylor, met with raw milk cheese producers on February 12 to learn more about the concerns of the American artisan cheese industry.
This Listening Session was held at FDA’s Center for Food Safety and Applied Nutrition, where Taylor was joined by Dr. Susan Mayne, Director of the Center for Food Safety and Applied Nutrition, and a number of pertinent FDA staff. In opening remarks, American Cheese Society (ACS) Executive Director, Nora Weiser, expressed that “ACS’s desire to preserve and protect traditional cheesemaking practices; ensure safe, diverse products for consumers; and work with regulators to avoid undue and unnecessary barriers to growth are shared by many allied industry groups.” Weiser went on to name over 20 industry groups that support ACS in this direction, including numerous regional cheese guilds, international cheese organizations, and other dairy industry groups.
Seven ACS members, all raw milk cheesemakers from around the country, lent their voices to advance the dialogue and understanding that are needed to ensure continued growth of the artisan cheese sector. Presenting cheesemakers focused on several key issues:
- A need for transparency in rule-making, including the process that leads to policy change, as well as discussion with stakeholders to understand real-world implications early in the rule-making process
- Collaborative engagement between regulators and cheesemakers including sharing of best practices, data, and science-based information
- Concern over the uncertain climate for raw milk cheesemakers, in particular regarding potential changes to the 60-day aging rule for raw milk cheeses
- Building trust after years of interactions that focused on enforcement of rules rather than enhancement of safety outcomes
- Impact of the Food Safety Modernization Act (FSMA) on artisan, farmstead, and specialty cheesemakers
- Recognition of the value and visibility of specialty cheese among consumers; its importance in strengthening rural economies; and its role in growing the entire dairy and cheese sector.
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Taylor emphasized that “we have to work together, and ACS is positioned for leadership in helping FDA understand what works for your product.” He went on to explain that preventive controls (PC) are about industry knowing what is needed and assessing what history has shown is successful. In response to ongoing concerns over changes to the 60-day aging rule, Taylor assured the group that any change to the rule will not be a surprise to stakeholders, and that this open dialogue is a prelude to any future rule-making or comment process. He stated that we must “look at raw milk cheese in [the] context of the PC framework.”
Mayne agreed, stressing the importance of science. She pledged that FDA will seek outside consult from academia and science in approaching artisan cheese safety. She sees moving forward in three steps: dialogue, which was furthered at the Listening Session; data, which must be shared openly; and scientific engagement, with technical discussions informed by what cheesemakers are doing.
Spurred by Taylor and Mayne, those present agreed that the next step is to pull together a group of relevant stakeholders, technical experts, and appropriate FDA staff to convene and discuss what preventive controls might look like for raw milk cheesemaking, and how testing can play its appropriate role in verifying controls. Jeremy Stephenson, cheesemaker at Spring Brook Farm in Vermont and member of the ACS Board of Directors, captured the theme of the meeting when he stated, “Concrete, measurable steps need to be taken on the part of FDA at every level to give the cheesemaking community confidence that regulators are operating in the spirit of FSMA. We need and value good regulation both to protect our customers as well as our collective industry.”
