About Us
Cyclops has a 37-year tradition of crafting award-winning yoghurts using only premium dairy ingredients
Our European-style yoghurts are renowned for their thickness and silkiness. They're made using original recipes that combine the freshest farm taste, with sustainable manufacturing practices. We are proud to be New Zealand owned.
Pure and Simple:
The Cyclops Way
At Cyclops, we believe in keeping things simple and genuine. Our yoghurts are crafted with just two ingredients: milk and cultures. No GMOs, no artificial sweeteners, and absolutely no unnecessary additives.
Using a unique overnight fermentation process and a special blend of live active cultures, our yoghurts deliver great taste while supporting your digestive health and overall well-being.
Yoghurt is a true nutritional superstar, linked to a healthier heart, stronger bones, effective weight management and more! We’re committed to bringing you all these benefits in every spoonful of our probiotic-rich yoghurt, making it the perfect choice for those who value their health.
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Discover the True Essence of Yoghurt
In a world of shortcuts and compromises, Cyclops Yoghurt stays true to its roots, crafting real and authentic yoghurts that nourish your body and delight your taste buds. Every spoonful is a celebration of simplicity, quality, and health. Join us in savouring yoghurt as it was meant to be.
Jim is back
Cyclops is delighted to welcome back Jim Small, the person who first developed our yoghurts way back in 1988. Today’s range of premium products all owe their origins to Jim’s invention of recipe and process.
When he started Cyclops Jim was charged with enthusiasm for making better yoghurt than what was available in New Zealand at the time. Coming from outside the dairy industry allowed him to innovate at an artisan level and effectively create the first premium yoghurt. Some of his early innovations were, thicker, Greek style yoghurt, fruit on top and transparent packaging. In the early 90’s Cyclops introduced the first genuine strained Greek yoghurt to the market.
Jim says the reason he is so happy to be back with Cyclops after a few years away is because of the new team that is in place. He says, “the food industry is about more than simply making the best quality product. It requires a lot of other skills and disciplines. The team in place now are highly skilled in what they do which allows me to concentrate on the product and the processes – as I have always loved to do. It’s my dream job!”
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@reubenmade_ has been doing a bit of a deep dive into yoghurt ownership in NZ over on his account 👀
Turns out.... a shocking number of the choices in the yoghurt aisle are actually owned by the FRENCH 😱
Following the sale of Fonterra’s consumer business to Lactalis, it’s a good time to check who’s behind your favourite tub.
Cyclops is proudly NZ owned and made, with almost 40 years perfecting our recipes. Thick, creamy… and not owned by the French! ✅ 🇳🇿
Some other Kiwi-owned options he identified are: our sister company @re.dairy, Gopala, Zany Zeus, BioFarm, Kishna, and King`s Creamery 💙
Shop local. Support Kiwi families, Kiwi jobs and our local economy!
WHO IS THE THICKEST OF THEM ALL? 🥊🥛
We had a customer ask us recently which of our yoghurts is actually the thickest 🤔
And contrary to what the name might suggest... it’s our Greek 😅
Our Thick & Creamy is the OG Cyclops recipe, first introduced to Kiwi fridges back in 1988. It’s a traditional yoghurt made simply with milk & cultures.
Over almost 40 years, we’ve perfected our fermentation process to create an incredibly thick (and creamy 😛) yoghurt without needing to add thickeners, gelatine or other texturising ingredients.
Our Greek yoghurt takes things one step further.
Greek yoghurt is strained to remove some of the whey (liquid), concentrating the yoghurt and creating that extra-dense, extra-thick texture. Straining also concentrates the protein and changes the flavour, giving our Greek a little more tang than the original T&C.
So yes... we realise it`s a bit puzzling having a yoghurt called Thick & Creamy that isn’t actually our thickest yoghurt 😂
We’ve talked about changing the name since introducing our Greek, but Thick & Creamy has been around for almost 40 years, and we don’t want to confuse our loyal customers 🫶
And when it comes to a traditional, unstrained yoghurt?
She’s still VERY thick. And VERY creamy 🤤
So, which corner are you in?
💜 TEAM GREEK
💚 TEAM THICK & CREAMY
The possibilities are truly endless with Cyclops Yoghurt! 😎
There`s something about a cake that`s soft, buttery and just barely holding it together that makes a Sunday feel like a Sunday. 🍰
This one`s made with our Vanilla Bean Greek Yoghurt, which keeps it wonderfully moist, and layered through with a cinnamon nut streusel for crunch in every slice. Serves 8-10.
CAKE
◼ 115g unsalted butter, softened
◼ 200g caster sugar
◼ 2 large eggs, room temp
◼ 270g Cyclops Vanilla Bean Greek Yoghurt
◼ 125ml milk
◼ 2 tsp vanilla extract
◼ 1 tsp baking soda
◼ 250g plain flour
◼ 1½ tsp baking powder
◼ ½ tsp fine sea salt
◼ ½ tsp ground cinnamon
CINNAMON STREUSEL
◼ 50g plain flour
◼ 40g brown sugar
◼ 25g caster sugar
◼ 1¼ tsp ground cinnamon
◼ Pinch of fine sea salt
◼ 35g cold unsalted butter, cubed
◼ 30g pecans or walnuts, chopped
METHOD
◼ Preheat oven to 175°C. Grease a 20cm springform tin and line with baking paper.
◼ For the streusel, combine flour, sugars, cinnamon and salt. Rub in butter until coarse crumbs form, stir through nuts, then refrigerate.
◼ Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then vanilla. Add yoghurt and milk and mix well.
◼ Whisk flour, baking powder, salt and cinnamon in a separate bowl, then fold into the wet mix until just combined.
◼ Spread half the batter into the tin, scatter over one-third of the streusel, top with remaining batter, then the rest of the streusel.
◼ Bake 50-60 minutes until a skewer comes out clean or with a few moist crumbs. Cover loosely with foil if it browns too fast.
◼ Cool in the tin 15 minutes before turning out. Serve warm with extra yoghurt on the side.
Click the link in our bio for the full recipe!
Good news for our Lactose Free fans 📢
We have had some reports that some of the lids on our pouches were truly impossible to remove 😅🫠🫠
And no, we weren`t intentionally trying to humble you 😛💪
We have hopefully rectified this issue, and there will be no more need to activate `Hulk Mode` to enjoy your daily dose of Cyclops! 😎
Thank you to those who reached out and helped us ID the problem 💜
We love hearing from you, whether it`s good or bad, as the bad helps us improve and the good gives us warm and fuzzies 🥰
Reach out here, on our website or email us at hello@cyclops.nz 😎
