Each batch of Nancy’s Cultured Cream Cheese is made with great care by this third-generation family-owned creamery based just outside of Eugene, Oregon. This rich, spreadable, slightly tangy cream cheese is made without the use of added thickeners and contains six strains of live cultures, providing you with extra flavor and gut-healthy probiotics. Great for sweet or savory dishes, you can spread it on toast, use it as filling for crepes, or bake it into a pasta dish.
About the producer
Family owned and operated since it opened in 1960, Springfield Creamery is located in Oregon’s Willamette Valley. The owners, Chuck and Sue Kesey, hired on a bookkeeper named Nancy, but it turned out that Nancy had a knack for making yogurt. Together, the three created the first yogurt sold in the US that contained live probiotics. As it gained popularity, customers called to ask for “Nancy’s yogurt” and eventually the name Nancy’s stuck. Nancy retired after 40 years of working, and the creamery is now run by the second and third generations of the Kesey family. They believe in using the purest ingredients, which is why their milk never contains herbicides, pesticides, antibiotics, or hormones.
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