When I opened the European-style yogurt, there was a layer of cream on top known as the “Creamline”, hence the name of the yogurt. This cream on top of the traditionally tart, full-fat, barely-sweet, smooth yogurt, is the result of a layer of milk fat that naturally rises to the top during the yogurt’s cooling and culturing process.
You don’t usually see this naturally occurring process in other yogurt brands, because when theirs is being processed, they remove it for aesthetic reasons.
Once the yogurt is stirred, its ready to eat! The first thing I noticed with the first taste was the tartness. The flavor is somewhere between regular and Greek yogurt. I did not find the pungent tang to be overwhelming, although it did stand out. The vanilla flavor itself was not overpowering, which allowed every aspect of the yogurt to shine through.
Maple Hill Creamery Creamline Yogurt has a very smooth and luxurious texture that I really enjoyed. I like the distinct flavor, and can definitely taste a difference between Maple Hill Creamery and other non-organic brands. Grass-fed cows make a huge difference, not only in the meat of the cow itself, but the milk it produces as well. Maple Hill Creamery’s yogurts make for a great nutritious snack. I’m looking forward to trying their other flavors! Have you tried Maple Hill Creamery? What is your favorite flavor?
EDITED BY GLASGOW SKINNER
