Greek yogurt is unlike many of the yogurts that populate the dairy shelves. The proper consistency of Greek yogurt is thicker than sour cream, and much creamier. After spending a summer eating yogurt throughout Greece a few years ago, I was happy to discover Fage (pronounced phy-ye) Total (Classic) as the product most closely approximating the taste of the Greek yogurt.
Fage strains their yogurt to remove the watery whey. In fact, four pounds of raw milk is used to produce one pound of yogurt. Until recently, many of our area stores carried all three lines of Fage yogurt: Classic, 2 percent, and 0 percent. Now, only the fat-free 0 percent and the 2 percent are being carried in the majority of stores.
Fage's non-fat and 2 percent fat yogurts are different in taste and texture to authentic Greek yogurt. Additionally, using these lower fat content yogurts changes the taste and texture of dishes, like tzatziki, requiring Greek yogurt in the recipe. (Obviously, for those watching fat content, these products with less fat have proved popular.)
Although I was informed at one Fresh Market that Fage Classic was not being restocked, their corporate office reports that it is. Bloom also carries Fage Classic in plain and in a variety of flavors, including strawberry, honey and blueberry. Assistant Store Manager Jeff Estes of the Dilworth Bloom (2226 Park Road) reports Fage Total will continue to be stocked in the store even as Bloom converts to a Food Lion store.
Looking for a food you can't find? Or do you know of other food items unique to the Q.C.? Whether it's regional foods or international, talk to me: firstname.lastname@example.org or 704-522-8334, extension 136.