These makers and mongers aren’t reviving old traditions. They’re building something entirely new.
“[Chobani] uses almost 3 million pounds of milk daily,” says Senator Kirsten Gillibrand. “This has allowed our upstate farmers to expand and grow.”
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.
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.
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.
In drinks, dairy is daring.
Noxious but nice, this invasive is delectable with dairy.
This not-for-profit believes we can drink our way to prison reform.
An Icelandic expat brings New York a little culture.
A slice of Williamsburg in East Harlem.
America’s oldest Italian cheese store still stocks luscious lactic heritage by the tub.
Dan Barber brings cows back to his grandmother’s farm—without the herd mentality.