Don't call it yogurt, and don't tell an Icelander that you've had it anywhere else. This skim-milk product is technically closer to a cheese than it is to yogurt because it's strained and concentrated during the centuries-old production process — think a more tangy version of the Italian mascarpone. Skyr is naturally high in protein and low in fat and Icelanders are obsessed with it; the snack shows up on both breakfast and dessert menus (skyr cake, anyone?) and on the shelves at convenience stores (packaged to look suspiciously like yogurt). Such a perfect dish certainly comes with high demand — most of the cattle farmed in Iceland are farmed for the country's dairy industry.