Our dairy
Cultured in small batches
Don Georgio is a small dairy in Calgary. Yogurt is cultured then chilled, cream cheese is drained in cloth overnight, and Oaxaca curd is stretched into warm strings and wound into a ball.
Everything is made in batches of 40 L or less from Alberta milk. Nothing is added to stretch it — just cultures, rennet, salt and time.
How it is made
01
Cultured weekly
Made in batches of 40 L or less.
02
Cloth-drained
Cream cheese hangs overnight, no gums.
03
Stretched curd
Oaxaca pulled into strings by hand.