Mandarin is a delicate fruit with a delicate flavour. We take mandarin segments and break them up so that some of the cells rupture and release their juice, with others remaining intact. The idea is for the juice to give an overall flavour to the yoghurt, whilst each little cell carries its own fruit-burst of flavour.
These are made using the traditional bacteria: lactobacillus bulgaricus and streptococcus thermophilus. THe word "bulgaricus" is a reference to Bulgaria as it is thought that the origins of yoghurt lie in this area of Europe. "Thermophilus" means they like to be warm, Our yoghurts are fully fermented, which is why they have such a pronounced flavour. Most other makers slow down the fermentation and then try to take control of the product with stabilisers and preservatives. You won't find any of these in our yoghurt (or anything else from Longley Farm); we let the bacteria go to work, giving you the taste of the real thing, which explains why we win so many prizes.