Mundella yoghurts and cheeses are made using the finest quality ingredients so there are no unnecessary additives or preservatives.

We only use the highest quality milk sourced from local farmers, using farming techniques that have been handed down from generation to generation. All of our milk comes from farms within a 20km radius and is delivered within a few hours of the cows being milked. All our milk is creamy, absolutely delicious and fresh off the farm! 

All Mundella products are made with pasteurised milk.

Mundella’s range of products is designed to cater to all tastebuds and lifestyle preferences by offering whole milk, reduced fat, fat free and lactose free products plus yoghurts with natural flavours and fruit. Our products are designed to be enjoyed by people of all ages from 6+ months (subject to any health restrictions or considerations).

We use a mixed strain of Lactobacillus acidophilus, Bifidobacterium species and Lactobacillus casei cultures. These probiotic cultures are added after the pasteurisation step and therefore the probiotic bacteria are still alive in our yoghurts.

A probiotic is a good bacteria present in yoghurt and all Mundella yoghurts contain billions of probiotics including Lactobacillus acidophilus, Bifidobacterium species and Lactobacillus casei cultures.

Yes, definitely! Our yoghurts are free from gelatin and any other animal based thickening agents so they are suitable for vegetarians.

Yes they are!  They don’t contain any wheat, rye, barley, or any other gluten-containing ingredients.

Yes. All cheeses in our range are also suitable for vegetarians and gluten-free.

We recommend all Mundella yogurts are consumed within 5 days of opening to ensure they’re enjoyed at their best.

Our individual serve 140g yoghurts should be consumed on the day of opening and before the ‘best before’ date on the label.

No – our yoghurts are free from additives, gelatins, gums, colours, thickeners, preservatives and artificial sweeteners. They contain all natural ingredients.

This liquid is called Whey and appears when the yoghurt expels moisture and it is full of protein. If this liquid is present it is a good sign as it means thickeners and gelatins are not present in the yoghurt. You can stir it back into your yoghurt or pour it off – the choice is yours but it won’t affect your product.

Of course! There are a million uses for our yoghurts beyond smoothies and breakfast bowls! Our creamy, tangy Greek yoghurt makes a great substitute for high-fat cream or sour cream in soups, sauces and stews and provides the perfect way to add creaminess to salad dressings or a creamy base to marinades. Both the Greek and Natural Yoghurts are great on curries. Our yoghurt will not split – just remove the pan from the heat before adding the yoghurt. There are plenty of recipes on our website to provide inspiration or simply get creative in the kitchen!

You can, but it is not recommended. When you freeze Mundella yoghurt ice crystals are formed which damage the texture of the yoghurt. The texture of the yoghurt may be slightly different after thawing and it should be consumed on the day of thawing. There are also plenty of recipes on our website you can make using Mundella yoghurt which can be frozen if you need some ideas to utilise any unfinished yoghurt

The tub, lid and the label of all Mundella products are recyclable.

You can complete the contact form here and one of our Mundella team members will be in touch with you shortly.

Or, if your matter is urgent, you can call us on (08) 9526 1800.

We appreciate all comments and feedback.