From Gov. Andrew Cuomo's office:
Six additional dairy processors have joined the New York
State Grown & Certified program.
Consumers will soon be able to find
the Certified label on select milk, yogurt and cheese products from
Byrne Dairy, Upstate Niagara Cooperative, McCadam Cheese, King Brothers
Dairy, Hudson Valley Fresh Dairy and Beecher’s Handmade Cheese.
These
dairy processors source their milk from more than 1,200 farms across the
State, providing significant support to New York’s largest agricultural
sector.
"Dairy is a major part of our agricultural industry
and the New York State Grown & Certified program will help to
further grow this critical sector of this state's economy," said Gov. Andrew Cuomo. "By
expanding this program to dairy, we promote even more of New York’s
finest producers and hard-working farmers, connect consumers to
high-quality products and support the growth of local economies."
New York State Grown & Certified is a promotional program that
distinguishes agricultural products that are sourced from New York farms
and made by producers who meet safe food handling practices and
demonstrate environmental stewardship.
Last month, the governor announced a new partnership with
Stewart’s Shops to expand New York State Grown & Certified to
include Stewart’s milk, ice cream, half and half, heavy cream and eggs.
Today’s announcement further advances the program’s goal of growing the
State’s vital agricultural industry by highlighting New York farms and
processors who meet a higher standard.
Central New York
Byrne Dairy, a fourth generation, family-owned dairy processor and
distributor, has already placed the New York State Grown & Certified
label on its new line of Byrne Hollow Farm organic milk products, which
are sold in Whole Foods Markets, Byrne Dairy stores and other select
retailers.
Later this month, consumers can begin to look for the
Certified label on Byrne Dairy’s new line of Byrne Hollow Farm grass-fed
milk products sold at BJ’s Wholesale Club locations. In the coming
weeks, Byrne Dairy also plans to announce another new and exciting line
of products bearing the Certified label.
Since the very beginning, Byrne
Dairy has prided itself on working with hundreds of local and family
farms — most of which are located no more than 40 miles from the company’s
processing plants — to produce the freshest and best tasting dairy
products.
Western New York
Upstate Niagara Cooperative, Inc. is a food and beverage company owned
by 345 New York dairy farm families, and has offered innovative,
award-winning, high-quality dairy products to New York State residents
for generations.
With a commitment to quality that extends to every
stage of production, from the farm to the consumer, their products
include milk, flavored milk beverages, yogurt, dip, sour cream, cottage
cheese, and ice cream mix products marketed throughout New York State
under the Upstate Farms®, Bison®, and Intense Milk® brands.
Headquartered in Buffalo, Upstate Niagara will be adding the New York
Certified seal to many of their fluid milk products in the coming
months.
North Country
McCadam Cheese, which is owned by Agri-Mark, the leading dairy farmer
cooperative in the Northeast, has also joined the New York State Grown
& Certified program. McCadam, located in Franklin County,
manufactures award-winning New York Cheddar, Muenster and European-style
cheeses using milk from 588 New York dairy farms that adhere to the
highest quality standards.
McCadam cheeses are sold in over 500 stores
across the Northeast, including Hannaford and Price Chopper. Consumers
can expect to see the Certified label on their products next year.
Capital Region
King Brothers Dairy is a family-owned farm and processor in Saratoga
County. It is one of the remaining few dairy processors in the country
that continue to deliver glass-bottled milk directly to customer’s
doors.
It is known for its top, purebred Holstein cows and high-quality
milk. King Brothers Dairy delivers to customers across the Capital
Region, and their products can be found in an increasing number of
groceries and small markets in the region.
Mid-Hudson
Hudson Valley Fresh Dairy is a cooperative of 10 dairy farmers located
in Dutchess, Columbia and Ulster counties. It is dedicated to
preserving the agricultural heritage of the Hudson River Valley and
produces a wide selection of premium-quality dairy products.
Its milk,
whole-milk, ice cream, half and half, heavy cream, yogurt and sour cream
will all carry the Certified label. Consumers can find Hudson Valley
Fresh products in nearly 100 locations in the Hudson Valley.
New York City
Beecher’s Handmade Cheese is an award-winning, urban cheesemaker
located in New York City’s Flatiron District. Its unique, glass-enclosed
cheesemaking kitchen gives visitors the opportunity to watch the
company’s centuries-old cheesemaking process as it happens. Using milk
from four local farms, Beecher’s produces a variety of specialty cheeses
that are free of artificial colors, flavors, and preservatives.
"The
addition of these incredible dairy processors to the Grown &
Certified program not only supports hundreds of family-owned farms in
nearly every region of the state, it also gives consumers an opportunity
to easily identify New York's world-class agricultural products that
are made to a higher standard," said state Department of Agriculture and Markets Commissioner Richard Ball.
"Shoppers can feel good knowing the milk,
cheese, yogurt and other dairy products made by these companies comes
from farms and processing facilities that are committed to food safety
and environmental sustainability,” Ball said.
“Byrne
Dairy is proud to join the New York State Grown & Certified
Program. Having locally sourced, farm-fresh milk for over 84 years, we
believe that the Certified label will give our producer partners the
recognition they deserve,” said Carl Byrne, executive vice president of sales and marketing for Byrne Dairy.
Showing posts with label Beecher's Cheese. Show all posts
Showing posts with label Beecher's Cheese. Show all posts
Saturday, July 8, 2017
Wednesday, June 26, 2013
June is Dairy Month -- Cornell, Wegmans Join Forces in Cheese Making
An agreement announced Wednesday between Cornell University's College of Agriculture and Life Sciences and Wegmans markets will lead to more and more artisan cheeses created right here in New York state and sold at Wegmans.
This is great news not only for the local cheesemakers, but also for cheese lovers, local dairy farmers and the economy, as more local milk will be used to make these artisanal cheeses. three cheese manufacturers
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| Some cheeses from Goats and Gourmets in Westerlo. |
Some of their cheeses will be featured at Wegmans' Pittsford store, and then rolled out later to other Wegmans locations across the state.
Also Wednesday, Wegmans CEO Danny Wegman announced his store chain is beginning to have its store-brand cheddar made in New York state instead of in Canada. Great Lakes Cheese in Adams, Jefferson County, Yancey's Fancy in Corfu, Genesee County and Beecher's in New York City.
Here is Cornell's news release on the Wednesday event:
From a semi-soft washed rind cheese aged in a King Ferry root cellar to a buttery sheep and cow’s milk Camembert created in the Hudson Valley, a host of new New York cheeses will be featured at Wegmans Food Markets.
Products from five artisan cheesemakers were debuted Wednesday at Wegmans Pittsford store, outside Rochester.
The event also highlighted a unique collaboration between Wegmans and Cornell University’s College of Agriculture and Life Sciences that was touted as the first step in the next revolution of New York’s dairy industry.
As part of the partnership, Wegmans is providing $360,000 in funding for a three-year pilot program at Cornell that includes the hire of an artisan cheese extension associate position in the CALS Department of Food Science who will create a training curriculum that is supported by focused standard operating procedures (SOPs) which will serve both entrepreneurs as well as the state’s larger cheese producers.
 | |
| Dean Kathryn Boor samples some Danascara | cheese. |
The program will enhance Cornell’s existing strength in dairy development, education and extension, which also includes certificate programs in cheesemaking, fluid milk processing, yogurt and fermented products.
Cornell dairy extension specialist Rob Ralyea said artisan cheesemaking is a growing niche that could have great market potential if given the proper support.
“Making a great, aged artisan cheese is an art that takes practice, science and know-how,” Ralyea said.
Early participants in the program include Keeley’s Cheese Co. (King Ferry), Danascara Artisan Cheese (Fonda), Sprout Creek Farm (Poughkeepsie), Goats & Gourmets (Westerlo) and Old Chatham Sheepherding Co. (Old Chatham), each of which was represented at Wednesday’s event.
A selection of their cheeses will be featured at the Pittsford store, and rolled out later to other Wegmans locations across the state.
Wegmans CEO Danny Wegman also announced that the retailer has begun sourcing its store-branded cheddar cheese from New York cheese makers, after years of marketing cheeses manufactured in Canadian dairies.
“It is our goal to help grow the artisan cheese business by bringing unique and different cheeses to our customers,” said Cathy Gaffney, Wegmans director of cheese and deli departments.
“They have asked for more local selections," Gaffney said. "By combining the milk quality produced in New York state, our truly passionate cheesemakers, and Cornell University, we have all the components to take the industry to the next level while listening to our customers’ requests.”
“Our goal is to support the next revolution in New York’s dairy industry,” said Kathryn Boor, dean of Cornell's College of Agriculture and Life Sciences.
“In addition to boosting both large and small-scale cheesemakers, this partnership will provide increased economic opportunity for dairy farmers and cheese manufacturers and new high-quality products for consumers," Boor said. "It will also lead to significant improvements in efficiencies and production costs, which benefits both businesses and consumers.”
Two photos supplied by Cornell University. The Great Lakes logo is from nysenate.gov
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