I recently saw a post on Instagram where a South African food influencer spoke about a brand making real Greek yoghurt. Not “Greek-style,” or “double cream”, but yoghurt made the traditional way – strained, thick, and packed with protein.
Naturally, I was curious. And hungry. I learned that most yoghurts on local supermarket shelves labelled “Greek style” are, in fact, not Greek at all – or at least not in method. They’re typically thickened using cream or plant starches, mimicking the texture, without the extra protein. The traditional Greek process, however, involves straining out excess whey to create that signature velvety density and concentrated tang. That method results in a yoghurt that’s creamier, significantly higher in natural protein, and lower in sugar.
There is a small, family-run dairy – The Gourmet Greek – that produces yoghurt that truly honors the old-world approach; hand-strained and free from additives. I first heard this over a cup of coffee, while watching a showjumping event on a chilly Midlands morning, on the subject of ‘local gems’ or ‘best-in-show’- national companies which are actually Midlands-based. A lady mentioned to me that The Gourmet Greek has quietly been busy in Lions River, right here in the Midlands, growing into one of the country’s best-known artisanal dairy brands. Not only are they producing their own “love-brand” products, but they also find the time to produce a few organic cheeses for Woolworths. Their yoghurt, cheese, and other dairy products are made with local pasture-raised milk, supporting Midlands farmers and strengthening a wider industry. Apparently, even Tom Cruise was impressed with our local dairy producers, including The Gourmet Greek, when he stayed in the Drakensberg a couple of years ago!
The Gourmet Greek started with a simple purpose: to make food that brings people together and create moments of genuine connection. “I just want to make people happy,” says Dimitri Dimitriades.
Dimitri bought a small farm after retiring – he saw an opportunity where others saw hard work. His wife, Rosemary, wasn’t so sure at first, but he convinced her to join him on this new chapter. Their cheesemaking passion was ignited during a visit to Dimitri’s brother-in-law in Madagascar, who had been producing strained yoghurt and cheese for over a decade. This experience taught them the art of creating authentic products. They returned home and began experimenting in the kitchen. After months of perfecting the recipe and turning a small shed into a “Cheesery”, the family sold their very first tub of yoghurt in 2013. This humble beginning is what the brand is built on, the dedication to doing things the proper way, no matter how much time and care it takes.
Their philosophy is rooted in generosity: “We believe that food is a powerful act of care. Our Greek yoghurt is slow-strained the traditional way, with no fillers or added sugars, and made from only the best quality milk.” This dedication to authenticity extends to their cheeses as well. The product range has expanded, but every batch has still been treated the same way since the beginning.
A commitment to passion and craft is what makes The Gourmet Greek different from large industrial dairies that often focus on efficiency and convenience. “Our purpose is to create food with generosity and passion, bringing people together beyond the boundaries of family.”
This discovery reminds me that the Midlands isn’t just a place of beauty, but a place of craft, where old-world skills meet modern tastes. In a world of over-processed, under-valued convenience, local producers are still endeavoring. They work not just to feed us, but to root us more deeply in community with nature and one another.
WORDS: Accacia Foggin