The Thick of It

My love for FAGE (fa-yeh), a super thick Greek-style yogurt, seems to deepen daily as I find new excuses to break out its cute little tub. I discovered this creamy stuff while traveling this summer, when my aunt served it for breakfast on a cold, wet summer morning in New England. I couldn’t discern FAGE’s remarkable consistency from its simple packaging, but indeed, it was everything my aunt hyped it to be: naturally sweet and sinfully thick, with the added benefit of being hormone-free and packed with protein. I’m not sure where I’ve been while the rest of the US has been drooling over FAGE, but it’s in my fridge now—or at least the remnants of the container I bought here in Baton Rouge on Monday. It goes fast.

Full fat FAGE is just about as wonderful as a yogurt could be, and as far away from the runny, saccharine varieties that dominate supermarket shelves and still appeal to my children. 2% is also wildly satisfying. A good texture equivalent to FAGE is full-fat sour cream or Creole cream cheese – something with the heft to hold up a spoon or resist inversion. Served plain with fruit is hard to beat, but FAGE also scores high for its culinary versatility and ability to supplant mayonnaise or cream in high-calorie dishes. This yummy yogurt has been in the US now for 10 years, and its website offers a recipe finder to inspire a variety of uses. Enjoy, and have fun.