Green Mountain Creamery is the brand name of products made by Commonwealth Dairy, which is located in Brattleboro, Vermont.
The primary reason is due to growth in demand for our yogurt. We were shipping yogurt all the way to the West coast which is both expensive and inefficient. We wanted to make our brand more accessible to West coast consumers and reduce the carbon footprint of doing so. We built a dairy just south of Phoenix and buy milk from between two and four family owned dairies (that are within 15 miles of our plant) depending on time of year and milk needs. Another reason was requests for organic yogurt. We couldn't source organic milk locally to our Vermont plant (due to lack of supply), so have to make this in Arizona where can organic milk from for example California, so not as close as the milk we use for our Natural Greek yogurt, but we don't have to ship it all the way to Vermont before we process it.
Shelf life is 65 days for plain and vanilla yogurt, and 55 days for yogurt that contains fruit. Once opened, yogurt should be used within 5 days, (but we don't think you'll be able to wait that long!). As with all fresh dairy products, yogurt is perishable, and must be refrigerated.
No. All the fruit and flavor preparations used in Green Mountain Creamery yogurts are made from all natural ingredients including non-GMO native corn starch. We do not use artificial additives (e.g., flavors, colors, sweeteners) high fructose corn syrup, or preservatives.
The milk used in Green Mountain Creamery yogurt is sourced from local dairy farms located in Vermont, Western Massachusetts and New Hampshire. All milk is from dairy cows not treated with artificial growth hormones. All of the milk used in our products is Grade A and rBST free.
Plain yogurt contains up to 7 grams of naturally occurring sweetener from the lactose in the milk, and no additional sugar is added. The fruit flavors and vanilla have up to 18 grams. Only pure cane sugar is used in the fruit and vanilla, and the maple contains pure maple syrup from Vermont, Maine, and New Hampshire.
Similar to other brands like Chobani and Fage, the plain has 90 calories and the fruit, vanilla and maple have up to 140 calories in a 5.3 once serving.
Green Mountain Creamery's pasteurization process makes a mild creamy, smooth yogurt without the chalky aftertaste some other products have. We also use a higher percentage of milk solids than other brands.
The whey is recycled and used as a feed additive for livestock.
Yes, our yogurts are all gluten free, and kosher.
Greek yogurt has an extra processing step where the whey protein is strained off, which concentrates the yogurt. Approximately 4 pounds of milk goes into making one pound of Green Mountain Creamery Greek yogurt.
We have five live and active cultures, including: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidus and Lactobacillus casei in the yogurts. These are "Probiotics," which make our yogurt much easier to digest than milk. The probiotics produce lactase, which is the enzyme lactose intolerant people lack. Not all yogurts have as many probiotics cultures as Green Mountain Creamery.
Yogurts with probiotics have many health benefits, including increased absorption of B vitamins and calcium. Yogurt can boost your immune system, as well as contribute to good colon health. Eating yogurt may also help to lower cholesterol. Our yogurt is also a good source of protein, (14 grams/6 oz.) and calcium.
Yes, we produce a full fat yogurt at our facility in Arizona. In Vermont, we only make nonfat and low-fat yogurt products.
Green Mountain Creamery does have an organic Greek yogurt which is produced at our Arizona facility. The yogurt made in Vermont is made with pure, Grade A milk from local dairy farms, and is rBST free.
Check out our product locator online at greenmountaincreamery.com. You can also request it in a store by downloading and printing a request form from our website to give to the store manager at your local market.
We responsibly manage our whey. We invested in equipment to purify the whey, so we can use the water in our plant. What remains of the whey is purified value added product which we sell back to farmers for feed.
o Support for the local dairy economy and community is vital to the future of Vermont and the preservation of Vermont's Greenspace and agricultural future.
o Our plant utilizes a significant quantity of locally produced milk. All of this milk is rBST-free, and comes predominately from Vermont and nearby New England farms.
o We return 5% of our net profits directly to our local dairy farmers.
o We pay our farmers a premium for rBST-free milk and low somatic cell counts (an indicator of herd health).
o We fund Scholarship Programs at University of Vermont (UVM) and Vermont Technical College for students majoring in or studying/researching dairy science.
o We provide paid summer internship programs for students.
o We provide financial support to a wide array of local dairy fund raising and assistance programs.
o We support the Vermont Foodbank.