New Siggi’s Ripoff Yogurt

Noosa Finest Yoghurt

Noosa Finest Yoghurt

I Paid: $2.19 for an 8-ounce tub (prices may vary by region)

Taste: 5 stars

Marketing: 5 stars

After what has felt like a 100-year onslaught of yogurt-related products—frozen yogurt; Greek yogurt; yogurt drinks; kids' squeezable yogurt; yogurt that cures cancer, conveys the power of flight, etc. and so forth—it seemed unlikely that another yogurt would ever grab my attention. And yet: Noosa Finest Yoghurt.

The "super-secret" recipe supposedly comes from Noosa, Australia, although the milk comes from cows raised on a Colorado farm. Huh? Let me hypothesize. Siggi's Icelandic-style yogurt, supposedly made by an Icelandic guy, was a runaway hit a few years back (though I wasn't a fan). My guess is that even if the majority of Noosa's production is done in the U.S., the product is being similarly marketed as an offering from a pristine and lovely place that most people can't afford to ever visit. And hey, if you liked that Icelandic stuff, you'll love this Australian stuff.

There's even an irritating extra h jammed into the already perfectly serviceable word yogurt, no doubt to evoke exotic British Empire standards of ... well, yogurt-craft.

So how does it taste? Great. Super. Honestly: It's how I've always wanted yogurt to taste. It's rich, velvety, and creamy, and tastes like a less chalky, more cream-cheesy spin on thick Greek yogurt.

The fruit purées that Noosa uses are free of artificial flavors, colors, and preservatives, and taste just like fruit. The Strawberry Rhubarb variety has a good sweet-tart balance. The blueberries in the Blueberry variety are small and earthy. The Honey variety offers not-too-sweet sweetness, and Mango is bright and kicky.

Perhaps the secret in the "super-secret recipe" is fat. Yes, sadly, this is not a fat-free or even low-fat product: 130 to 140 calories, 50 of them from fat, in every 4 ounces. (A small container contains 8 ounces, a larger container 16.) No wonder it tastes so good.

James Norton edits the Upper Midwestern food journal Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. Follow Chowhound on Twitter, and become a fan on Facebook.

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