What this means is that, over the years, she and our team have gained a lot of experience making delicious dairy for people with sensitive stomachs and specific digestive needs. Our goat milk dairy could be consumed without worry by many of our customers – except those who are truly lactose intolerant.
Out of a deep commitment to delicious dairy, which is such a beloved food in the American diet, we felt inspired to create a few lactose-free cow milk products in 2010 – starting with yogurt and kefir, and later sour cream and cream cheese. When you start out with lactose-free milk, it takes a careful approach to culture it into traditional yogurt and cream cheese. That’s when our expert knowledge of how to handle goat milk came in handy, which is much more delicate than cow milk.
Working with local family farmers whose organic dairy cows graze the lush pastures of the Green Valleys in Sonoma County, Jennifer had a plentiful supply to make her idea a reality on the grocery shelf. Bringing back the joy of dairy into people’s lives has always been our motivation and this is how the journey of Green Valley Creamery lactose-free dairy began.
There are more lactose-intolerant and lactose-sensitive people in America than gluten-free, vegan and vegetarian people combined – an estimated 30-50 million – that’s 12% of the population. It’s not a very outspoken community and most seem to have just stopped eating dairy altogether. And we’re talking about dairy here – one of the most essential and iconic foods in the typical American diet!
So, we set out to serve this community, your community, and bring back the indulgence and joy of real dairy to your lives. And of course we do this the way we have always been making dairy: With utmost care and respect for the animals who provide the milk, farming organically, made with clean and fewest ingredients possible, and 100% powered with renewable energy. We are so very excited to make people happy with something as simple as cream cheese.