Born 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.
Forest Stewardship Council (FSC)
certification
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
FAGE International S.AFAGE 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.JOHNSTOWN, NY
YaÜ, LLCYaÜ makes smooth, caramelized Vietnamese yogurt from fresh organic milk sourced from cows on small dairy farms. The company grew from Phuong and Fred’s search for a dairy option for their picky daughter, bringing a century-old family-rooted style of slow-cooking milk and sugar to cups with 100–110 calories each.
Culture An American Yogurt CompanyCulture An American Yogurt Company makes and strains fresh yogurt on site, then serves it fresh or as frozen yogurt in Brooklyn and Manhattan. Founded around a culinary approach to yogurt-making, the company draws on pastry chef Jenny’s training at the Institute of Culinary Education and experience at Bouchon Bakery to create its toppings and flavors. Its yogurt is cultivated with live cultures and made with milk sourced from Hudson Valley Fresh and Organic Valley.NEW YORK, NY