Trimona's Bulgarian Style Yogurt is a tangy and gut health-friendly household staple. Unlike other types, Bulgarian-style yogurt is not strained during the production process. This means the whey that's used to make it isn't lost in the final bite, keeping its unique, strong tang and more healthy bacteria to benefit gut health.
The element that makes yogurt exist, Lactobacillus bulgaricus is named for the country where it was discovered and where yogurt continues to be a daily staple for the culture.
When founder Atanas Valev moved from his home in Bulgaria to New York in the 1990s, he was determined to keep the Bulgarian yogurt he grew up on as a part of his new chapter. So, he packed a couple of jars in his backpack — on the plane — and continues to use that "mother" bacteria today.
Trimona uses only A2A2 milk, from cows on Amish farms in Pennsylvania, because Valev, a certified nutritionist himself, feels strongly that it's the right way to go. A2A2 milk, in contrast to the more common A1 variety, contains only the A2 form of beta-casein protein, which all cows produced centuries ago and over time has shifted to the A1 mutation. For people with dairy sensitivities, A2A2 is thought to be easier to digest.
"Consuming organic cultured dairy products, like our A2A2 yogurt, will provide consumers with much-needed vitamins, good fats, protein and enzymes," Valev said, plus immune- and digestion-supporting probiotics. Because of its signature tangy flavor, Bulgarian-style yogurt is easily applicable to both sweet and savory recipes; on its own, as a marinade, in high-protein drinks and much more.
The yogurt, currently available in plain, vanilla and drinkable formats, is certified organic, grass-fed, non-GMO, gluten-free and kosher. It can be found via the Trimona store locator.
