I’ve got a new obsession: Noosa Yoghurt. This intensely creamy yogurt—made with fresh, all-natural milk from northern Colorado’s Morning Fresh Dairy Farm—has become my morning staple. I eat it straight out of the container or mixed with Udi’s granola.
Similar in texture to Greek yogurt, Noosa tastes creamier and richer, without the overbearing tang. The recipe is straight from Australia—the Boulder-based founders are expats, and the product is named for the small coastal Queensland town—but it’s made locally.
Aside from plain, the treat comes in stirred blueberry, mango, or raspberry purées, or swirled with Colorado honey from Beeyond the Hive. (Tip: The doctored versions could stand in for a healthy dessert.)