The milk we use is at the heart of our gelato making process. So, what exactly makes it so special?
Well, our milk is sourced from a specific breed of cow native to the Channel Islands. Unlike regular milk, Channel Island cows yield milk with higher fat and protein (which allows for longer protein bonds) and low water content. This leaves less free water to crystallize in our gelato. You end up with a beautifully silky finish every time.
We also take into account the percentage of lactose in this process. Each recipe is carefully balanced for the ideal consistency, clean flavour and a soft and silky texture.