Aispro

A long time ago, 1100 years ago, Scandinavian settlers began to arrive in Iceland. They brought with them the art of cooking skir. Over time, in other countries of the northern region, the technology and recipe of this nutritious product gradually disappeared, and in Iceland, fortunately, the tradition of production has been preserved. For centuries, skir in Iceland has been a staple food, thanks to which people remained strong and hardy in harsh living conditions. On family farms across the country, this one-of-a-kind fermented milk product was prepared by women. They created special tools, and the knowledge about the recipe and the special leaven for the preparation of the original Icelandic skir was passed down from generation to generation from mother to daughter. The production of Issey Skyr is based on this bright heritage. It was the same women who adopted the experience of their mothers, about 90 years ago, taught Icelandic dairy technologists the art of cooking skir. Nowadays, the production process is high-tech, and quality standards have become stricter, but the basic recipe and original cultures for sourdough skim milk remain the same. Issey Skyr is as much in demand by customers as it was centuries ago.