Greek yogurt has been around for thousands of years. In ancient Greece, it was called oxygala, which translates to sour milk. The basic production of Greek yogurt has changed very little over the centuries. Fermented milk is strained to separate the whey from the curds, resulting in a thick and creamy yogurt that has a distinctive tangy flavor. Fage has been making their Greek yogurt for nearly 100 years. Starting in 1926 when the Filippou family owned a dairy shop in Athens, Greece. By the 1990’s, Fage began exporting their products to the United States and the Greek yogurt craze kicked off. Fage’s dedication to delivering the finest yogurt available is why they were voted the Best Greek Yogurt by Bon Appétit magazine. Claiming Fage was the clear winner due to its luxuriously creamy texture and deeply rich and crisply tart flavor. If you’re a lover of all things yogurt, check out our yogurt recipe collection, there’s a little bit of everything inside from cookies to smoothies, macaroni salad to muffins.

VIEW RECIPES >