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Feb 5, 2014 01:59 PM

Cascade Fresh Yogurt is gone!

Sadly, Cascade Fresh has shuttered. Their website faults production costs.
It was one of the best yogurts on the market IMO. No sugar and 8 sctive ingredients.
I have no clue what compares. I've used it in baking and eat it everyday.
I got through 2 quarts a week.
Any suggestions?

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  1. Have you tried Nancy's, the kind where the fruit is separate? It's the only kind I'll eat--the fruit actually tastes like fruit (because it IS just crushed fruit and honey). I thought Cascade was awful--the fruit tasted like weird fruit flavor. It wasn't as bad as the mainstream grocery brands, though.

    1 Reply
    1. re: christy319

      I will give Nancy's & Byblos a try. I only buy Vanilla or plain and it goes on top of fruit.

    2. I don’t buy yogurt with fruit, either mixed into the yogurt or not. I buy Bylbos yogurt at Goodies Market and then add my own fruit, honey, nuts, or other toppings of my choice. That way I can use really good local honey and/or high quality fresh fruit and other toppings. So I never have a problem with “weird tasting,” sugared-up fruit. Of the supermarket brands, I agree that Nancy’s is okay, but I’d still buy the plain, whole-milk yogurt and add my own stuff for quality control. I think it makes a huge difference.

      1. Just learned about this too. I agree, I like (well, liked) the tang and texture of Cascade Fresh -- only bought the nonfat plain quarts, used a lot of it mixed half/half with fruit or juice and blended. Most of the others taste bland, and I prefer the texture that results from the culturing rather than adding thickeners.

        I'll look to see if any store here (Tallahassee) carries Nancy's or Bylbos.


        1. I had liked Cascade Fresh a lot too...sad to hear the news. I'm not sure if you're into Greek yogurt, but my go-to lately has been Fage 2% with some jam or fruit added to it. It's so thick and creamy! The Yami brand is also good~ Instead of ice cream, I'll sometimes buy Zoi's honey yogurt. Yum!

          1. Our go-to yogurt is the organic whole milk yogurt at Trader Joe's (they have a non-fat version as well). I like it because there are no added thickeners like gelatin, pectin or even dried milk powder. I strain it myself if I want a Greek-style consistency and we add our own fruits and sweeteners.

            6 Replies
            1. re: Laurella

              I will definitely try TJ's. it close and I love their products.

              1. re: Laurella

                Yeah, I remembered after posting that a TJ's opened recently here. I had not even visited it yet. I've had TJ's yogurt in other places, so I went out and got some. I don't think it's as good as Cascade Fresh, but I think it's the best of the rest, at least the best of anything else I've tried.


                1. re: Laurella

                  I was interested in Laurella’s comment about additives, so I did a little checking. The traditional way of making the thick-textured style of Middle Eastern yogurt (“Greek yogurt”) is to strain the yogurt to remove its whey. To avoid the cost of expensive straining machines, many companies use various thickening agents like dried non-fat milk, starches, and pectin to provide the thick texture, which obviously has become wildly popular. The biggest selling Greek yogurt in the U.S., Chobani, uses the classic method of straining and its lack of artificial thickeners is a major marketing strategy. Fage, another widely available supermarket yogurt, also doesn’t use artificial thickeners. Ditto for Voskos, Wallaby, and Trader Joe’s.

                  I checked some of the supermarket brands and discovered that Nancy’s adds nonfat dry milk. Mountain High adds pectin. And the yogurt I’ve been buying at Goodies Market, Byblos Natural Plain Yogurt, contains pectin and carrageenan. Ouch!

                  Another issue is the type of milk used to make the yogurt. Skim milk may be heart healthy, but in my opinion it tastes like crap, so I drink whole milk and just drink less of it to adjust for the higher calories. For the same reason, I prefer the richer, creamier, more buttery taste of whole milk yogurt, although the thick texture of nonfat Greek yogurt compensates to some extent for the wimpier dairy flavor.

                  In addition to the issue of flavor, and although the scientific evidence of health benefits is controversial, there’s the issue of whether the milk is from cows that are fed organically without chemical fertilizers, pesticides, and synthetic growth hormone. Wallaby, for example, states that it only uses organic milk from local pasture-based family farms in Sonoma and Marin counties, and its website has a list of these farms.

                  Epicurious, Huffington Post, Consumer Reports, Serious Eats, and even Rachel Ray (gag) have conducted Greek yogurt taste tests. Fage Total Classic won the Epicurious taste test with Trader Joe’s Greek Style Plain in second place. The bottom three were Oikos Organic 0% Greek Yogurt, Dannon’s Plain Greek Yogurt, and Greek Gods Nonfat Plain Yogurt. In the Huff Post taste test, Fage Total 2% and Fage Total 0% tied for number one honors, Chobani 0% came in third, and Fage Total fourth. Last place was Yoplait Greek 2x Protein. The Consumer Reports taste-test was weird in that they only tasted 10 strawberry and one strawberry-banana yogurts. Fage 2% was deemed “excellent,” while the two fat-free Stonyfield yogurts were rated as mediocre with little dairy flavor. Rachel Ray’s test rated Wallaby’s Organic Plain Lowfat Yogurt as the best plain low-fat yogurt, with Fage Total 2% the runner-up. There weren’t any results for whole-milk yogurt. According to the Serious Eats assessment of low-fat yogurts, “If you’re really into that trademark sour Greek yogurt funk taste, go with Fage, whereas Chobani is best for intimated beginners.” As for the richer, higher-fat yogurts, Serious Eats liked Trader Joe’s Plain Greek Yogurt (“so thick, stirring it felt like mixing cement”) and Fage’s Total Classic. (Warning: Fage’s Total Classic has 23 grams of fat and 300 calories per serving. Yes, I am sensing the scowls of disapproval, but I’m reminded of a comment that Diana Kennedy made in a cooking class I took with her long ago when one of the participants questioned her use of lard rather than vegetable oil. “I think you are in the wrong class,” she responded. “This is a class about Mexican food, not health food. If you want the flavor of authentic, traditional Mexican food, use lard, eat less, and enjoy more.” There are so many reasons to love Diana Kennedy.)

                  So it looks like I’ll add yogurt to my lineup of taste tests to compare Fage, Trader Joe’s, Wallaby, and maybe a couple of others. To be continued . . . .

                  1. re: Tom Armitage

                    Thanks for all of the excellent information. I just completed a taste test of Brown Cow Vanilla and Nancy's Vanilla nonfat. Brow Cow advertised a "cream top" and was sweet and sort of tasted like vanilla ice cream. Nancy's was quite tart and the sweetness coming from Agave nectar had a bitter finish. I'm still searching for the vanilla taste in Nancy's. Next test is Nancy's vs. Trader Joes NF Vanilla Organic.
                    Stay tuned.......

                    1. re: Tom Armitage

                      oh tom, it's you again! what a terrific post; incredibly helpful. I'm printing it out. Very prescient because we have been looking for a new yoghurt. thx so much. Hope you will post your opinions here- after your taste tests.

                      1. re: Tom Armitage

                        That's great info!!! Thanks! How do you feel about full fat sheeps milk yogurt??? It seems better for you than cows milk. More protein...easier to digest? I found it at Whole foods and love it.