The story of Cream
Whether stirred into coffee or added to sauce, cream adds that something special to your favourite foods. See how Canadian cream can elevate everyday cooking.
It starts with Canadian milk
When milk is freshly gathered, real cream is what naturally floats to the top. But before separating the two, the fresh milk must be pasteurized to ensure an adherence to strict quality and safety standards.
Just the cream of the crop
A centrifugal machine separates the milk into two streams in order to extract the non-fat milk part from the cream (or milk fat), accelerating the natural separation process. That cream, which is called whole cream, typically contains around 35% fat.
All kinds of delicious
Milk is then re-introduced to the whole cream in varying amounts to produce the assortment you see in the dairy aisle.
Ready, set, enjoy
It’s then packed up and shipped off to the grocery store.