Icelandic and Greek style yoghurts (or cheese, in the case of skyr. Yes, skyr is technically a soft cheese, through it is widely branded and eaten as a yoghurt) are among the hippest on the international dairy scene, where popularity is proportional to protein content.
But both have a sour side imbued more deeply than their tangy flavors, a byproduct of their creation that, if simply tossed away in great proportion, can cause serious ecological damage. As skyr exported from Iceland pops up on store shelves in more countries, Icelandic manufacturers are expanding production to meet demand. Like the texture of the skyr itself, the plot thickens.