March-April 2012: The Good Dairy Issue
These makers and mongers aren’t reviving old traditions. They’re building something entirely new.
March/April 2012: Issue No. 22
The Greek Yogurt Gods Smile on Upstate Dairy Farms
“[Chobani] uses almost 3 million pounds of milk daily,” says Senator Kirsten Gillibrand. “This has allowed our upstate farmers to expand and grow.”
The History—and Mystery—of the City’s Best Cream Cheese
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.
Uptown, a Dominican Confection Makes Life Three Times Sweeter
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.
No Passport Needed: In the Supermarket Case, Queso.
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.
Have a Cow, Man: Add A Little Dairy to Your Cocktail
In drinks, dairy is daring.
Knotweed
Noxious but nice, this invasive is delectable with dairy.
Milk Not Jails
This not-for-profit believes we can drink our way to prison reform.
Skyr Tactics: Iceland’s Yogurt Migrates South
An Icelandic expat brings New York a little culture.
Earl’s Beer and Cheese
A slice of Williamsburg in East Harlem.
Alleva Dairy’s Righteous Ricotta
America’s oldest Italian cheese store still stocks luscious lactic heritage by the tub.
Cream of the Crop: Blue Hill’s Dairy Story
Dan Barber brings cows back to his grandmother’s farm—without the herd mentality.
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