The strain of yogurt, distinguished by the removal of whey to garner a thicker consistency, has become a global commodity. A Greek business consulting firm estimates that worldwide Greek yogurt sales hover around a hefty $50 billion. And the numbers have become too big for Greece to ignore, particularly in Europe where roughly 40 percent of the world’s Greek yogurt is consumed.
U.S. makers, however, need not fret. The regulation would not apply to companies like Chobani, which produces its version of the yogurt in upstate New York. I wish only the best of luck to Greece in its endeavor to take back what’s rightfully theirs.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.