Most Edible readers have probably had Ben’s Cream Cheese—a spread so luxuriously thick it seems like it must literally be nothing but solidified cream; but no one seems to know anything about it.
A slice of Williamsburg in East Harlem.
The medium is the message.
Members of clandestine raw milk clubs may think they are the first to thirst for a better milk supply. But in New York City, the search has been a struggle for centuries.
“[Chobani] uses almost 3 million pounds of milk daily,” says Senator Kirsten Gillibrand. “This has allowed our upstate farmers to expand and grow.”
In drinks, dairy is daring.
A spectacular dairy’s unexpected demise ends a sweet partnership.
An Icelandic expat brings New York a little culture.
These makers and mongers aren’t reviving old traditions. They’re building something entirely new.
Just step inside a supermarket. Sure, the awnings look like any other Met or Key Food, but uptown the dairy cases are carefully curated for Latino clientele, offering a small world of muy autentico Latin American and Caribbean cheeses.
Dan Barber brings cows back to his grandmother’s farm—without the herd mentality.
This not-for-profit believes we can drink our way to prison reform.
The biggest thing in American cheese since sliced bread.
The classic cake called tres leches—literally “three milks”—features heavy cream, evaporated milk and sweetened condensed milk. Bizcocho de Colores bakery in Inwood gilds the lily with whipped cream and dulce de leche.
America’s oldest Italian cheese store still stocks luscious lactic heritage by the tub.
Raw milk might be great-tasting and good for your health, but it’s still seriously inconvenient.
New Yorkers lucked into local goat cheese when Coach’s founders got a brand new bag.
Noxious but nice, this invasive is delectable with dairy.