Is this what it feels like to be in France? The taste of La Fermière yogurt certainly makes me wonder. I’ve never been, but with each spoonful, I start to second-guess.

I love yogurt, but finding one that fits my dietary needs isn’t easy. My usual go-to is Fage with a bit of honey, but it’s bitter, and I always have to find something to make it taste better. So, I went on a hunt for something new.

As I searched the dairy aisle at my local supermarket, my eyes landed on a blue, purple, and gray terracotta cup, sealed with gold foil and engraved with the name La Fermière. The packaging was stunning—simple yet sophisticated—and it instantly drew me in. I had never seen this yogurt before and wasn’t sure when the store started carrying it.

The label revealed that it’s a creamy French recipe made in the USA. A brief description of the company explained that La Fermière was established in 1952 and is committed to using premium ingredients. They pour milk, cream, cane sugar, and cultures into each terracotta pot, letting it set naturally until the yogurt becomes firm and creamy. And the best part? The terracotta pots are reusable for practically anything—mini plants, baking, or whatever creative idea comes to mind. I was sold.

I didn’t analyze the packaging too closely on my first purchase—I wanted to experience it naturally. But after that first taste, I had to go back for more.

So far, I’ve tried Orange Blossom Honey, Matcha Lime, and Pressed Lemon.

Orange Blossom Honey is creamy and unforgettable. You can taste subtle notes of orange peel and honey, perfectly balanced—not overly sweet. Each bite reveals different layers of flavor, with a texture that’s unbelievably smooth. This isn’t your ordinary yogurt. It makes you want more. My advice? Don’t stir it—there might be a delicious surprise waiting at the bottom.

That’s exactly what happened when I tried Matcha Lime. At first, I could barely taste the lime—it’s incredibly subtle. The creaminess takes over, and the lime flavor lingers on the tongue. I tried a different approach, letting the yogurt sit and melt in my mouth. Oui. There it was—the lime came through. But still, no matcha. Then, when I reached the bottom, I discovered a thick, velvety layer of matcha. Wow! What a surprise. It was the perfect final touch to my last few spoonfuls.

Pressed Lemon on a Sunday morning melted my heart. Even with my eyes closed, I could still taste it. Trust me—it’s that good. I was a little hesitant to try this one, fearing it might be too sour, but it turned out to be just as delicate as the others. The blend of cream and pressed lemon was pure magic.

Amazing, La Fermière. Thank you. I can’t wait to try more.