Skyr (pronounced “skeer”) is an Icelandic fermented dairy product that dates back to Viking times. While it is in many ways texturally and gustatorily similar to thick yogurt, what sets skyr apart is the addition of rennet, an enzyme that is also added to cheese to aid in the coagulation of the milk. So skyr is technically classified as a cheese. Villa Villekulla Farm exclusively uses rennet that is derived from thistles.

Skyr tastes like the love child of chevre, creme fraiche and labne — impossibly thick and silky, tart and bright. It is imminently spreadable, and equally gorgeous in sweet or savory contexts, be they a base for your morning granola and fruit, an ingredient in a moist baked good or a zingy, rich canvas for savory dips, sauces or dressings. I like it best schmeared on top of thick cut toast and drizzled with good olive oil and flaky salt or draped with spicy kimchi, but the sky(r) is truly the limit. (Sorry.)

16oz glass jar

ingredients: pasteuried whole goat milk, thistle rennet, cultures.