In 1926, the Filippou family opened a small dairy shop in Athens, where their creamy yogurt quickly captured Greek hearts. For nearly a century, Kyriakos and Giannis Filippou's passion has been passed down through generations, now with the third generation at the helm.
Each batch of FAGE (Greek for "eat") yogurt begins with fresh milk from trusted local farms in upstate New York where non-GMO cows graze. The family's traditional straining technique of patiently removing the whey creates
In 1926, the Filippou family opened a small dairy shop in Athens, where their creamy yogurt quickly captured Greek hearts. For nearly a century, Kyriakos and Giannis Filippou's passion has been passed down through generations, now with the third generation at the helm.
Each batch of FAGE (Greek for "eat") yogurt begins with fresh milk from trusted local farms in upstate New York where non-GMO cows graze. The family's traditional straining technique of patiently removing the whey creates their signature velvety texture.
