Best yoghurt Europe had to offer...
Hypothesis: Not all yoghurts are made equal.
While I didn’t fly to Europe to prove this hypothesis, I sure did use our 4.5 week European honeymoon as a chance to test it.
Across 14 European cities, in nine different countries, I tasted 17 different yoghurt varieties. All varied in flavour and texture. It all started in Amsterdam, where on a rainy day I tried Zuivelhoeve Boer’N Yoghurt, while sitting on a wet bench pining for the summer I was cruelly promised but so far denied.
The tart creamy yoghurt was balanced perfectly with the sweet strawberry compote and just enough granola muesli to provide a textually pleasing crunch. All in all, my first yoghurt was a winner.
The second yoghurt in Amsterdam wasn’t as successful because it wasn’t a traditional yoghurt. Thick, incredibly sweet, with no tartness in site, I was somewhat confused by this Danone Danio Vanilla yoghurt. That was until a lovely Dutch Instagram follower kindly informed me that the photo I had posted was not traditional yoghurt, but most likely quark. Closer to a sweet cream cheese than yoghurt I was kindly told. Honest mistake – who doesn’t like something that resembles cheesecake for breakfast (when trying to be healthy)?
The next 10 were a little, while delicious, uneventful. That was until I reached Positano, on the Amalfi Coast. With its blue water, tantalising smells and narrow paths, Positano delivered my third favourite yoghurt – frozen yoghurt with fresh strawberries. Wow, it was delicious. Tart, creamy and refreshing with only one flavour – natural. None of this New York cheesecake, chocolate and coffee stuff, this was proper frozen yoghurt.
The runner up was another frozen variety, this time from Yiaourtaki in Athens. A little creamier than Positano, this frozen yoghurt had the perfect balance of tart and sweet and almost caused a rift between Mr Bball and I – we got one to share. HUGE mistake.
And the winner was…Fage Total 2% Greek Yoghurt, which I had in my Mum’s home village, Gennadi in Rhodes. Every spoonful of this creamy, perfectly tart yoghurt conjured up memories of my childhood. It was in Gennadi that my love of yoghurt showed itself. I have convinced many family members and friends to eat Fage mixed with Greek honey and cereal for breakfast when visiting Gennadi. They became as hopelessly in love with it as I, messaging me their withdraw symptoms when returning to Australia.
So there you have it. The ultimate winner was Fage Total 2%. Now if only I could get it in Adelaide. Any ideas from where?