Ontario's own Pinehedge Farms organic Sour Cream is made the old fashioned way. First the cream is separated from the milk. Then it is pasteurized (but not homogenized), and the culture is added.
Ingredients: non-homogenized skim milk*, live probiotic bacterial culture
The history of Pinehedge Farms goes back to a small town in Austria in 1972. This was the year in which Anton Heinzle Sr. decided to start bio-dynamic farming. After successfully farming this way for 10 years, he decided to fulfill his lifelong dream of emigrating to Canada with his family. Upon settling in St.Eugene, Ontario in 1982, he continued using bio-dynamic methods and became Demeter certified (a biodynamic farming certification) in 1987. Anton's son, Josef, graduated from agricultural College in 1988 and gradually took over the business. The idea for Pinehedge Farms grew from a desire to deliever a quality product directly to the consumer. After thorough research and with lots of help from his family, Josef started production on Ontario's first on-farm processing plant in August 1994. Pinehedge Farms cows are free to roam and graze contentedly in the fields. Josef milks them twice a day, every day.
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