In case you didn't already know that Chobani dominates the Greek yogurt industry in the United States, you will if you walk down Prince Street in Soho and see the five-story billboard spelling out C-H-O-B-A-N-I. At the West Broadway corner, below the sign, there's now a Chobani yogurt shop open daily from 9 a.m. to 8 p.m. This is not a frozen yogurt shop; it's a yogurt bar with toppings like chocolate flakes, Turkish pistachios, orange segments, mint, and clover honey
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My devotion to Greek yogurt is a little absurd; hardly a day goes by that I don't have at least a cup of the stuff. In recent years, I've Chobani spread further and further across the grocery aisle. Blueberry, strawberry, sure; but then pomegranate and passionfruit, and whoa, blood orange? With a whopping 21 Chobani variations now on the shelves, we took it upon ourselves to try every one of them.
Greek yogurt is tarter than the average Yoplait, as thick as crème-fraîche, and packed with protein. Newbies have to work up to the tang but the hard-core Greek yogurt eaters can handle it straight up. We put our lactose tolerances on the line to find the best.