Boutique Butter: A Q&A with Madison County Agricultural Development
Kriemhild Dairy and their sinfully rich Meadow Butter inspired the editors of Edible Brooklyn to ask Lindsey McDonnell, the Agricultural Economic Development Specialist Assistant in Madison County, some questions about buttermaking and dairy farm models.
A majority of dairy farms in NYS and the northeast are conventional tie-stall dairies with the Holstein breed of cow, which as you indicated, do typically produce higher volumes [of milk], although many farmers will argue their quality of milk is just as good. [One of the Kriemhild farmers] has a mixed breed herd with an Ayrshire and Jersey breed base. These breeds don’t produce as much volume as a Holstein, but their milk is higher in butter fat and proteins. Additionally, while [this] milk is produced using natural inputs, there is no infrastructure [in place to sell] his unique milk, which is [usually] sold on the commodity market, another reason for value-added production–to get a fair price for the quality of milk he’s producing.