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Edible Postcards: Saint Benoît Yogurt from Sonoma
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Edible Postcards: Saint Benoît Yogurt from Sonoma
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| Photo l Felicia D'Ambrosio |
Named for St. Benedict, who founded monastic communities all over Europe that produced fine artisanal cheese, preserves and wine, Sonoma County's Saint Benoît Yogurt is made in small batches with a similar attention to the concept of terroir, "food of a place".
Available only in certain markets in California, the whole-milk yogurt is sold in quart glass jars and 7.5-oz. earthenware crocks (pictured), for which the purchaser pays a small deposit that is refunded upon return of the crock. Both the plain and fruit-on-the-bottom cream-top yogurt are made from organic milk from Jersey cows and cultured with a French yogurt culture.
Reusing the earthenware crock and glass jars at home, or returning them to Saint Benoît to use again, saves resources in addition to adding an additional sensory pleasure to eating the hand-made product. Lightweight #5 polypropylene plastics, the type most commonly used to make yogurt and deli containers, is almost never recycled, but rather incinerated at recycling centers. Though Saint Benoît is not available outside of California, their deposit model is an interesting approach to the standing problem of responsible consumption, and delicious in the bargain.
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