Greek yoghurt has been all the rage in recent years, but Icelandic yoghurt is still something new to me. Icelandic yoghurt, also known as skyr, is made from nonfat yoghurt and strained more than Greek yoghurt to result in a thicker consistency with an even higher protein content. This here is Nudie Cherry Icelandic Yoghurt.

The yoghurt is a pale pink colour with a rich smelly aroma and very thick consistency – the spoon can be flipped upside down without losing the yoghurt. Upon tasting, the thick gritty texture of the yoghurt is the first thing to register on the palate. Thick, gluggy and gritty, the yoghurt is very offputting, while the unsweetened yoghurt leaves a sour flavour with an astringent mouthfeel. Overall, it’s a difficult yoghurt to stomach and reminds D and me of the similarly textured tofu we had at Matsunaga in Nagoya Station.

This tub of Nudie Cherry Icelandic Yoghurt contained 170 g. It was produced in Australia and received as a sample in Sydney, Australia in 2017.