Report comment

Actually, the boss of Chobani is Turkish, with American passport.
And, in reality, in Turkey and the levant strained yoghurt has been made by most people at home and in factories in the same Greek style ( straining ). .
But I really I don't know why they call this sort of yoghurt "Greek" !!
The same is made in Turkey, Syria, Lebanon and Israel.
So, There is no real "PATENT" for the nomenclature "Greek" in any phase in history.
It is just : Strained Yoghurt.
If you like the Greek nomenclature and quality, then be it. Otherwise call it Turkish, Syrian, Lebanese, Israeli.... or even Easter Mediterranean....; perhaps that would be more Omni...!!!