Greek yogurt’s spike in popularity is no mystery. It’s pure, tangy, rich and delicious. According to industry figures, its sales rose dramatically over the past 10 years, slowing last year to an increase of 5 percent nationwide, making it one of the most popular items in the dairy sector.
This is great news for small regional yogurt producers such as Kalona SuperNatural of Kalona, Iowa. Its über thick, satisfying Greek yogurt has a permanent spot in my refrigerator. It’s so buttery smooth that scooping it from the carton is like spooning avocado right from its skin.
What makes this yogurt different? The cows. They graze on fields of timothy, clover and orchard grasses, and are tended by Amish and Mennonite farmers, whose farms have been in their families for nearly 150 years. The average herd size is a mere 35 cows compared with commercial operations that tend at least 1,000 head.
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