> or even Icelandic yoghurt

That remark will date. I don't think Iceland is famous for yoghourt, but it's somewhat trendy in the UK at the moment:

https://en.wikipedia.org/wiki/Skyr

I had some of the Arla kind, fat-free and with a layer of apple compote. It was sort of halfway between quark and yoghourt. It wasn't terribly pleasant - it has that grim chalkiness that fat-free Greek yoghourt has, only more solid. I can't see it becoming a permanent fixture in the dairy section.