The philosophy at Wallaby Yogurt is to produce the best tasting yogurt in the United States. Happily, founders Jerry and Faith have succeeded in producing a top notch yogurt to be proud of – and it all started with a trip to Australia more than 15 years ago. While touring the country’s many natural wonders, both were taken with the fresh, creamy and mildly sweet yogurts they encountered, and believed the same products would be a hit in the U.S. To accomplish the yogurt’s creamy thickness, Wallaby uses a slow cooking process to create a naturally smooth and creamy texture, rather than relying on gelatins or thickeners. As a result, it takes about twice as long to create Wallaby yogurts as it does conventional yogurts. It is also slowly and gently cultured after pasteurization, ensuring it contains living and active yogurt acidophilus, bifidus, bulgaricus and thermophilus probiotic cultures. All help promote good digestive health. The organic milk for Wallaby yogurts comes from local family farms in Sonoma and Marin Counties, including Beretta Dairy, Bianchi Dairy, Morrison Brothers Dairy, Valley View Dairy and Mello Dairy in Sonoma County, and Moreda Valley Dairy in Marin County. The yogurt is made fresh daily in Napa Valley using all organic fruits and evaporated cane juice, and is certified organic by Quality Assurance International. All the yogurts are kosher.