Founded by chef Murat Hokka, who grew up near Turkey’s Orontes River, Orontes Yogurt makes smooth, unstrained Mediterranean yogurt from locally sourced A2A2 milk. Its lactose-free yogurt keeps the whey for a lighter texture and natural whey protein, while its partnerships with local farmers, food banks, and community organizations support the company’s “Better Milk” mission. Orontes’ plain A2A2 yogurt took second place in the yogurt category at the 2026 World Championship Cheese Contest.
Penn DairyWith 46 years in the dairy business, Penn Dairy makes yogurt in central Pennsylvania for private-label and co-packing partners. The company specializes exclusively in yogurt, including cup-set, drinkable and kefir formats, and has earned recognition in both U.S. and World Championship Cheese Contests. Penn Dairy also turns surplus milk into products for food banks across several Pennsylvania counties, linking its manufacturing work to local hunger relief and food-waste reduction.WINFIELD, PA
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
Painterland SistersFourth-generation Pennsylvania dairy farmers Hayley and Stephanie Painter make organic, Icelandic-style skyr yogurt from milk produced on their family farm and neighboring farms. Their farmer-owned, family-operated company grew from a desire to sustain Painterland Farms while connecting shoppers more directly with American agriculture. The yogurt is USDA certified organic and made through regenerative, pasture-based farming practices.
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