Although pasteurization is carried out at different stages, depending on the product, it is a step in the manufacturing process of every dairy product.
Yes – all of Gay Lea’s products are gluten-free. Our production facilities are also free of gluten.
Many of Gay Lea’s products are Halal certified. We encourage customers with these dietary restrictions to look for the respective logo which will be on all of our products that meet these regulations.
The majority of Gay Lea’s products are Kosher certified. Gay Lea complies with Canadian Regulation in which all Kosher certified products are labelled with the respective ‘COR’ logo.
Yes – Gay Lea’s products are all nut and peanut free. Our products are all produced on manufacturing lines that are free from nuts and peanuts.
We do not recommend freezing any of our products with the exception of butter.
Gay Lea Milk does not contain preservatives. In Canada, the use of artificial growth hormones is prohibited for dairy cows and antibiotic use must comply with Canadian law. Milk supply safety and quality regulations are very strict and include provisions for farm and dairy processing plant inspections and testing.
Yes – Gay Lea has lactose-free sour cream and cottage cheese, as well as new, dairy-free Coconut Whipped Cream
Lactose Free dairy products are made lactose free by adding the lactase enzyme, an enzyme we naturally have in our body, to regular cottage cheese and sour cream. Lactase breaks down lactose into the two simple sugars-- galactose and glucose. The resulting product is usually a bit sweeter than regular due to the fact that these two sugars are sweeter separately than they are when combined into lactose.
There are approximately 15 15g servings in one can.
For Regular and Light Real Whipped Cream, follow dispensing directions on the can – shake the can vigorously then turn upside down and press the nozzle sideways.
For new Real Coconut Whipped Cream, if you are experiencing difficulty completely dispensing the cream from the can, we recommend allowing the can to sit at room temperature for about 10 minutes prior to using.
No – Gay Lea Real Coconut Whipped Cream is made with Coconut Cream and is dairy free.
Our Regular & Light Gay Lea Real Whipped Cream is made with fresh, real cream.
Our new Gay Lea Real Coconut Whipped Cream is made with real coconut cream, making it non dairy and lactose free.
Nitrous oxide is a dispensing agent that helps propel the whipped cream out of the aerosol can.
Butter is a natural food made with farm fresh pasteurized cream simply churned until it thickens. Margarine is typically made from vegetable oils, solid fat (e.g. palm oil), water, salt, flavouring, colour, some vitamins and preservatives.
We recommend that butter be kept refrigerated. Salted Butter will keep 180 days and Unsalted Butter will keep 90 days when refrigerated. Butter can also be kept frozen for up to one year. If you want butter that spreads right out of the fridge, we recommend buying Gay Lea Spreadable Regular or Light Butter with Canola Oil.
Yes – our Gay Lea Cinnamon & Brown Sugar Spreadables butter is made with real Cinnamon and Brown Sugar.
Our Spreadables butter combines 60% of our Gay Lea butter and 40% Canadian Canola Oil to make your butter spreadable right out of the fridge!
“Light” Spreadables has 25% less fat than regular Gay Lea Spreadables. We use buttermilk to make the product “light” without changing the taste and texture.
Unsalted is better for baking as the salt in our Salted Gay Lea Butter can alter the taste of your finished baked as a result of the unaccounted extra salt.
We do not use rennet in our cottage cheese. Microbial enzymes serve the same function in our product as rennet however they are sourced from microorganisms rather than animals.
One serving (½ cup, 125g) of Nordica Cottage Cheese contains 15% of the recommended daily intake of calcium for adults.
1 cup of Single Serve cottage cheese contains 14g of protein.
Cottage cheese is a fresh cheese, made with fresh, pasteurized milk to which a bacterial culture (similar to the bacterial culture used in yogurt) is added. The milk coagulates into a solid curd that is then cut into smaller curds. The curds are then mixed with a dressing – the end result is a fresh tasting dairy product that is high in protein.
Gay Lea 18% Gold Sour Cream contains more milk fat than Gay Lea’s 14% Original Sour Cream. As a result, it tends to be thicker when first taken out of the fridge. We recommend that you let your Gold Sour Cream sit for 5 minutes and then stir it before serving.
There is no gelatin in any of Gay Lea’s sour creams.
The flavour of Ivanhoe cheese is developed through combining fresh whole milk with specialized bacterial cultures and enzymes under the watchful eye of our expert cheese makers.
The microbial enzyme that is used in the Salerno cheeses is a non-animal form of rennet that allows the cheese to be certified Halal and Kosher. It performs the same function as animal sourced rennet/pepsin
Ricotta is a fresh cheese made from fresh, pasteurized milk which is churned until it reaches its optimal thickness and forms fine curds. The product is white in colour with smooth speadable texture and a delicate, slightly salty taste. Mascarpone is made from both milk and cream. It is renowned for its rich, sweet taste and its creamy smooth texture.
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