WE ARE PURE NATURE
Reasons to Fall in Love with Cult
Cult churns authentic & all-natural Greek Yogurt
Handmade by Eloïse in QUEBEC
A BETTER MILK : 100% Jersey Cow Whole Milk
SIMPLY MILK & CULTURES... NO ADDITIVES
BETTER MILK, BETTER YOGURT
Why we are so addictive
Jersey Cow Milk
HIGHER in protein, calcium, vitamins & milkfat
We use non-homogenized Jersey Cow whole milk direct from Quebec dairy farmers in the Eastern Townships and Monteregie.
Traditional Greek Straining
We artisanally strain our yogurt in strict adherence to the Greek traditions.
Our yogurt is reduced by 50%, producing a sexy, rich and creamy mouthfeel.
Caramel Sea Salt
Key Lime Pie
Plum Star Anise
Cult uses 135 gram recyclable glass jars from France. Cult is determined to continually decrease our ecological footprint by using the strained acid whey for other products.
NO Artificial Flavours
NO Milk Powders
NO Milk Protein Concentrate
We make so much more with our amazing Jersey Cow Milk
- Kefir -
- Milk -
- Cream -
- Butter -
- Petit Suisse -
- Cream Cheese -
We personally select the top Jersey Cow Farmers and Farms in Quebec
St Aime, Montérégie, Quebec
Located 7 minutes from the Fromagerie we work in on the Yamaska River, Jean Grenon is a veteran Jersey Cow Farmer
Dunham, Eastern Townships, Quebec
Couple Sarah Janacek and Danny Ostiguy provided us with the first Jersey Milk we ever worked with, thanks to Fromagerie des Cantons and Hugues Ouellet for helping us!
East Farnham, Eastern Townships, Quebec
The second farm we worked with is run by third generation farmer Robbie Steingruber
St Armand, Eastern Townships, Quebec
Nestled in a valley near the Vermont border, Caroline Pelletier and Paulin Bard are expert Jersey cow farmers, focusing on Jersey genetics with high milkfat and other desirable traits!
Find Cult Products
Montreal and nearby...
Telephone to verify, menus and availability are subject to change
or a YOGURT BAR at your event!
We handchurn yogurt and select probiotics from around the world to bring you the healthiest product possible.
FOOD & FLAVOUR
has 10 years experience in restaurant operations, went to McGill University for Human Nutrition and is constantly developing new yogurt flavours and other foods.
BRAND & FERMENTATION
Adam's labor of love is yogurt fermentation coupled with CPG food marketing & brand development.