Pioneering Creamery Unveils A First In Organic Cottage Cheese

Oregon’s Springfield Creamery Mixes It Up With

New Nancy’s Organic Lowfat Cottage Cheese Fruit-On-Top

Eugene, Ore. (March 1, 2011) – A new product is coming off the line at Springfield Creamery in Eugene, Oregon, once again pioneering new territory in cultured dairy. Introducing… Nancy’s Organic Lowfat Cottage Cheese Fruit-on-Top, the country’s first organic fruit-on-top cottage cheese.

The new 8 oz. product by Springfield Creamery, makers of Nancy’s Cultured Dairy and Soy, features real organic fruits, sweetened with a touch of organic agave, in the top of the innovative 2-part cup. The bottom cup contains Nancy’s Organic Lowfat Cottage Cheese, allowing one to mix the fruit and the cottage cheese together and enjoy. Nancy’s Organic Lowfat Cottage Cheese Fruit-on-Top will be available March 2011 in Organic Pear, Organic Strawberry and Organic Peach.

“We make our cottage cheese the old-fashioned way, fully cultured, without thickeners or rennet,” said Sue Kesey, co-founder of the family-owned and operated Springfield Creamery that recently celebrated its 50th anniversary. “And like everything else made in our creamery, our organic cottage cheese is packed with beneficial probiotics.”

Long known as pioneers in probiotics, Springfield Creamery in Eugene, Oregon was the first U.S. creamery to add beneficial bacteria such as L. acidophilus to its yogurt over 40 years ago – a move that forever changed the cultured dairy industry. In the same healthful spirit, the creamery began producing cultured cottage cheese in 1973, building a loyal fan base impressed by the tangy old-world style curds that result from the Creamery’s traditional culturing method.

Still committed to small batch production and doing things the old-fashioned way, all Nancy’s dairy and soy products are free of cane sugars, colorings, additives or anything artificial. It’s this commitment to providing the most healthful products to the greatest number of people that has earned Springfield Creamery recognition, like Oregon Tilth’s “2009 Organic Producer of The Year” award, and Oregon Organic Coalition’s 2010 “Processor of The Year” award.

Nancy’s Organic Lowfat Fruit-On-Top Cottage Cheese is packaged in 8 oz. reusable and recyclable HDPE #2 containers and is available nationally in natural food stores, retailing between $2.59 to $2.99 each.

For more information about products or the Springfield Creamery visit www.nancysyogurt.com.

 

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