VICE MUNCHIES | Iceland's Yogurt Industry Has An Acid Whey Problem

Icelandic skyr is supposed to be one of those guiltless foods, clean and fresh as the North Atlantic country that popularized it. Though it’s technically a cheese, it’s largely eaten as a yogurt. It’s high in protein, no fat to low fat, and has very little naturally occurring sugar. But like the river in Iceland where much of the country’s skyr byproduct is released, the real cost runs much deeper.

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