The kind of person who likes Longley Farm yoghurt clearly likes rhubarb: sharp, clean and distinctive, this is a top seller. Perhaps a little unpatriotic, but our rhubarb doesn't come from the Yorkshire Rhubarb Triangle. Instead, for maximum flavour and texture, we have gone for a slow-grown rhubarb; greener in colour and not forced. And the winner is - Timperley Rhubarb grown in Norfolk.
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.