Skyr, an Icelandic specialty that has become trendy

On social networks, health influencers and sports coaches swear by it. Neither yoghurt nor cottage cheese, Skyr is an Icelandic speciality, low in fat and high in protein. A must for this athletic couple, who consume it plain, with fruit, or use it for cooking.

A popular specialty

In Iceland, this millennial dairy would have been imported by the Vikings. Each inhabitant consumes 10 kg per year. “It is good for skin, teeth and bones“, declares a consumer. In a family farm, the traditional Skyr has been made for seven generations. After 24 hours of heating with lactic ferments, it is time to drain, until it obtains a thick texture, rich in protein and low in fat. Something to delight tourists who come to taste the speciality.For a long time, Iceland was the only country to market Skyr.Its price is three times higher than a classic yoghurt.