Sarah Van Orden-Morrow ’01, M.S. ’03 stood in her Crosswinds Creamery booth at the Ithaca Farmers Market facing a steady stream of patrons. Plates featured cubes of her Butternut, Goblin and Rose’s Reserve Alpine-style cheeses.
“Please have a sample,” Van Orden-Morrow said.
“Thank you,” replied a smiling lady. “I have a sample every week. It’s delicious.”
Crosswinds Creamery in Ovid, New York, briskly sells their artisan cheese throughout the Finger Lakes region down to New York City. After fine-tuning the recipes and procedures, the company graduated a few years ago from the cheese and dairy business incubator program at the Cornell Food Processing Development Laboratory.
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