Decades after most small dairies were forced out of business in New York, a new crop of boutique dairies is springing up in the state to produce fancy cheese, milk and yogurt.
Much of it is being devoured by "locavores," people who try to eat locally produced food and are willing to pay up to get it. There's also growing demand for "heritage cheese" produced by breeds of cows, goats and sheep not found in normal dairies.
There was an approximate doubling of small dairy plants in New York over the last two years, to around 80 statewide. Thirty-four plant permits have been issued this year.
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