Battenkill Valley Creamery A Dairy In Demand

In the most ideal circumstance, Battenkill Valley Creamery's milk goes from cow to store shelf in eight hours.

It doesn't happen that fast for most customers, of course, especially those at the more than 100 New York City coffee shops and restaurants where BVC's dairy products are so highly valued that it's worth having them trucked more than 200 miles for the distinctive foam and full flavor of the dairy's butterfat-rich whole milk.

"Even among many local dairies, Battenkill Valley's products are superior in quality and taste," says Miro Uskokovic, executive pastry chef of the vaunted Gramercy Tavern in Manhattan for the past five years, in an emailed statement. The restaurant, part of top restaurateur Danny Meyer's Union Square Hospitality Group, had been using Battenkill products for its coffee program even before the hiring of Uskokovic, who expanded it throughout his pastry and dessert recipes, according to a spokeswoman.

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