FAGE International makes strained Greek yoghurt and other dairy products, carrying a family recipe from a small Athens dairy shop into kitchens around the world. Founded by the Filippou family in 1926, the company remains family-owned, with the third generation now producing FAGE in upstate New York as well as Greece. Its yoghurt is built around milk, live active cultures and a notably thick, creamy texture, with natural-ingredient and lactose-free options available.
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Yiamas Dairy Farms LLCYiamas Dairy Farms makes traditional Greek yogurt in the United States using 100% fresh milk and a family recipe brought over from Greece. Kostas, a third-generation Greek dairy family owner, drew on more than 65 years of his family’s experience in the Greek market and his grandfather’s original recipe to create Yiamas. The company uses milk selected from local farms and supplies its yogurt to restaurants, hotels, caterers, and homes.BAYSIDE, NY
Greek Mountain Dairy LLCFour generations of the Fantis family have preserved cheese-making traditions brought from Greece, with roots reaching back to the late 1800s. Based in Goshen, New York, Greek Mountain Dairy applies that time-honored heritage to its locally made feta in a modern production facility.GOSHEN, NY
La FermièreBorn in Provence in 1952, family-owned La Fermière makes creamy, all-natural yogurts and French desserts in its distinctive iconic pots. Since bringing its savoir-faire to the United States in 2017, the company has paired local milk and cream with carefully sourced ingredients and artisanal methods, including slowly oven-baked desserts and floral-infused yogurt flavors.BROOKLYN, NY
siggi’sBorn from an Icelandic founder’s homesickness, siggi’s makes thick, protein-rich skyr and yogurt products, including dairy-free blends, with a focus on simpler ingredients. Siggi Hilmarsson began making skyr in his New York apartment in 2005 using a recipe from his mother, then sold it at farmers’ markets before leaving his day job. The company’s skyr follows Icelandic tradition by using approximately four times the milk of regular yogurt and is made without artificial sweeteners, artificial flavors, or preservatives.NEW YORK, NY