A new international-style yogurt has hit the market in the United States — Bulgarian yogurt. Trimona’s organic Bulgarian yogurt contains no added sugar, with approximately 6 grams per cup. The yogurt is made in a certified organic farmhouse creamery in New York State. The milk used comes from grass-fed cows, not treated with artificial hormones or antibiotics. No milk powders or starch thickeners are used.

The yogurt is sold in 32-ounce and 6-ounce containers. Trimona is currently only available in plain, but the company is expected to release flavors in 6-ounce cups by the end of this year or early 2014.

The company is marketing its product to be used in cooking as an ingredient, along with the standard breakfast and snacking use. The owner even does cooking demonstrations at Whole Foods stores. The Bulgarian yogurt can be found in Whole Foods and other specialty foods stores in the New York/New Jersey area, and also ethnic markets in the Chicago area.

According to Atanas Valev, the owner and creator of Trimona, yogurt actually originated in Bulgaria and it has always been a staple in the Bulgarian food diet.

“The real traditional yogurt is tart, creamy, non-strained, made with whole milk from grass-fed cows, sheep, goats and buffaloes. There is nothing added to it and nothing removed,” he said

“Most yogurts on today’s market are mild and sweet. Ours has the lowest amount of natural milk sugar (lactose) because the bacteria (live cultures) eat up most of it,” he said.

He shared some history on the live culture that is essential for making yogurt — Lactobacillus bulgaricus.

“It was named “bulgaricus” after Bulgaria. The name was given in honor of the Bulgarian scientist Dr. Stamen Grigorov who discovered it back in 1905,” Valev said.

Trimona’s headquarters is in Port Jefferson, N.Y.