Published February 20, 2008
The Dairies Are Half-Pint, but the Flavor Isn’t
By MARIAN BURROS
Small dairy farmers, unable to keep afloat selling milk to large processors, are turning to alternatives such as making butter, yogurt and crème fraîche.
[ts]
The taste really is different! I just remember the organic butter at Bishop's: it was very very yellow, sometimes with the slightest tinge of green (I guess depending on what the cows ate) and very strong in flavor. It was almost like cheese!
http://www.nytimes.com/2008/02/20/dining/20dairy.html?ex=1361250000&en=8f587a2194cabc6e&ei=5124&partner=permalink&exprod=permalink
Friday, February 22, 2008
NYTimes.com: The Dairies Are Half-Pint, but the Flavor Isn’t
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