Icelandic yogurt (or at least Siggi's) is great! Much "Greek yogurt" on the market is not once-extra strained milk and cultures. This impostor yogurt has added thickening agents like pectin and/or added protein to be like (what I would call) real Greek yogurt (although I think sheep's milk is the original milk for the yogurt- but like mozzarella di buffalo coming from buffalo milk but in general people in the US accept any cow's milk based mozzarella as mozzarella). I'm all about the Chobani and Fage and Siggi's and hate the impostors just after the money, riding the popularity.