The New York Times covers local dairy producers making artisanal cream, cheese, butter and other dairy products. I would have thought it was overrated had I not tried Momofuku Ssam's bread and butter myself only a couple of weeks ago. I'm not used to being charged $8 for something that's usually brought to the table for free, but it was totally worth it, the butter was amazing, and it was a highlight of the meal! Ronnybrook Farms is also the dairy provider I used for my own cheesemaking foray.
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