Coach Farm has introduced a new range of Goat’s Milk Probiotic Yogurts, produced in small batches using live, active cultures and milk from the company’s 900 dairy goats in New York’s Hudson Valley. Extending Coach Farm’s existing line of farmstead goat cheeses, drinkable yogurt, and fresh goat milk, the new probiotic yogurts are available in four flavors—honey, vanilla, strawberry, and plain—in 6-ounce containers; plain is also available in three-pound bulk tubs. www.coachfarm.com

If you think oversized scoops of fresh, farmstead ice cream dripping from a homemade waffle cone are a thing of the past, then it’s time you took a road trip. More dairy farms across the United States are crafting the frozen treat right on the farm, meeting a growing demand from consumers who want to connect with local food sources. Two of our favorite farmstead ice creams are from Ronnybrook Farm Dairy in Ancramdale, New York, and Kelley Country Creamery in Fond du Lac, Wisconsin.

Both dairies make ice cream from the milk of their own cows. Ronnybrook Farm in upstate New York is home to the Osofsky family’s herd of prize-winning pastured Holstein cows and produces a complete line of products, including bottled milk, butter, yogurt, and crème fraîche. Kelley Country Creamery, meanwhile, is a sixth-generation Wisconsin dairy farm that was inundated with more than 1,500 visitors during the grand-opening weekend of its ice cream factory in May. Both companies pride themselves in turning farm-fresh milk into ice cream within 48 hours of milking.
“We do it all,” says Denice Osofsky of Ronnybrook Farm. “We raise our own cows. We feed them with what’s grown almost exclusively on the farm. We milk them, manufacture our own products, and then deliver them to our patrons in our own trucks. You know where it comes from.”

Vermont Butter & Cheese Creamery announced this June that after one year of trials, they have found "the consummate marriage" of goat's and cow's milk: Double cream Cremont. The fifth cheese in their signature line of artisan cheeses, Cremont adds a new dimension with the addition of cow's milk and cream. “After making good crème fraiche and butter for a quarter century, we know that everyone loves cream. Why not blend it into a traditional French-style goat cheese for something irresistible?” Says, creamery co-founder, Bob Reese.

Cremont is a soft cheese with a geotricum rind. It has the texture and citrus tang of a soft goat cheese with the rich decadence of crème fraiche. “We wanted to make a cheese that was approachable for cheese consumers who didn’t know they could both love a goat cheese and a cheese with a wrinkled and edible rind.” Said, co-founding cheesemaker, Allison Hooper. “This is a great cheese to introduce to customers who are looking for American artisan cheese. As a fresh cheese, Cremont is mild and creamy. As it ages the rind is aromatic while the interior of the cheese gets softer. It is delicious at all stages of maturity; complex yet never too strong. The whimsical name combines Cream and Vermont- apropos to the creamery’s 26 years of cheesemaking.

In their twenty-sixth year of business, Vermont Butter and Cheese Creamery, located in Websterville, VT is a leading American Artisan creamery. Crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter, the creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.

See if you can find three cheese names in this statement: “Constant Bliss, a Revolutionary war scout, was killed in Greensboro in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him.” If you’re a fan of Vermont cheeses, you instantly recognized Constant Bliss and Bayley Hazen (Blue), but did you guess Moses Sleeper is a new cheese from the innovators at Jasper Hill? This triple-cream cow’s milk cheese oozes a soft, fragrant paste with a milky, slightly grassy taste, perfect for spreading on a crusty baguette. Pure delight.
http://cellarsatjasperhill.com