I was not familiar with Byebrook Farms or its location, Bloomville, NY (in Delaware County) prior to this past weekend. However, after tasting one of their cheeses, I would like to learn more about it.
After doing a quick Google map search, I saw that it is to the southeast of Oneonta, right in the middle of the Catskills. There are quite a few farms up that way, and several of these dairy farms are figuring out ways earn more money for their milk.
The price that dairy farmers are paid for a gallon of milk, as opposed to the cost it takes to produce a gallon, does not weigh out in the farmer's favor. So, more and more farms are turning to cheese making, as the milk is much more valuable if made into cheese as opposed to selling it to a cooperative.
I bring this up because in theory, this is of benefit to the farmer. Farmers can better capitalize on the hard work that they put into the care of their farms and animals. It is also of benefit to cheese lovers as new cheeses are being made available in stores, shops and farmer's markets on a regular basis.
Byebrook Farms is a perfect example of this in that they have only recently started making cheese with the raw milk from their herd of Holsteins. I came across this cheese while upstate in Poughkeepsie for a wedding.
I hadn't heard of this cheese before so I picked it up and figured I would ask questions later.
To read the rest of the story, please go to: The New York Cork Report.
