A Cheesy Reason to Love the Hamptons

Mecox Bay Dairy offers a wide range of cow’s milk cheeses, from a Stilton-style blue to an aged, firm Alpine style.

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Hamptons Epicure: Thanksgiving Guide to Pie and Cheese Pairing

The Thanksgiving Pie Pairing Question: Mit Käse, Su Casa?

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Beginner’s Guide to UnBRIElievable Hamptons Cheese Shops

Hey Hamptonites, Say “South Fork Cheese!”

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Are You Ready for a Raw Milk Renaissance?

On both the North and South forks, East End dairy farmers are offering locals a creamy, unfiltered taste of the past.

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Town Guides: Watermill, Things To Do

Its 300-year history includes the first water mill in the state, but Water Mill is more than just historic charm. It is a bustling community with a vibrant arts scene and has beautiful beaches sprawling with sprawling, multi-million dollar estates.

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For Bridgehampton’s Ludlow Family, Cheese is a Whey of Life

Peter Ludlow reached into a small, straw-lined enclosure and leaned toward a three-week-old Jersey cow wearing a yellow nametag. It said “Kreme.” The young calf sniffed Ludlow’s hand, looking up with large brown eyes, and then retreated with an awkward stumble.

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Review: Atlantic Mist

When you hear “Long Island”, dairy farming might not be the first thing that comes to mind, but along with the vineyards that have made a name for themselves in the last couple decades, there are now some some dairy and cheesemaking operations popping up. Atlantic Mist comes from one such producer, Mecox Bay Dairy, located on the eastern end of Long Island, near Swan Creek.

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James Beard House

Not a bad way to celebrate The 1770 House’s 15th anniversary.  

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The Cow-Sized Hole in the Local Food Bed

From fresh chicken sausages to sustainably sourced striped bass to raw milk to wine, the East End is a veritable bed of locally sourced food.... But we’re missing the big kahuna of the American diet: red meat.

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Inaugural Farmstand Opens

The stand features their grass-fed beef and pastured heritage pork, as well raw milk and artisan cheeses.

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INTERVIEW: Alex Guarnaschelli On James Beard Foundation’s "Chefs & Champagne," Her New Cookbook, And More

James Beard Foundation (JBF) Award Winner Alex Guarnaschelli is among the talented group of chefs that will showcase delicious dishes at Wölffer Estate Vineyard in Sagaponack on Saturday, July 29 during Chefs & Champagne, the James Beard Foundation's annual fundraiser in the Hamptons, which will fête James Beard Award-winning chef, author, philanthropist, and restaurateur Marcus Samuelsson.

We recently caught up with Guarnaschelli to chat about sourcing in the Hamptons, what she'll be presenting Chefs & Champagne attendees, her new cookbook, and more.

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Dan's Taste of Summer Countdown

GrillHampton and Taste of Two Forks patrons look forward to the glorious view of Mecox Bay from the big white tents. What’s it like to live and farm with Mecox Bay as a backdrop every day? Pete Ludlow, son of Art Ludlow, Mecox Bay Dairy’s founder, shares his “views” of the Bay and beyond below.

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Gobble Up a Long Island Turkey

The average person has 10,000 tastebuds. If every one of those ‘buds could talk, they’d tell us November is hands-down their favorite month of the year. Can you blame them? ’Tis the season for mashed potatoes, cranberry sauce and pie. But the turkey is the real star. This year, forego frozen in favor of farm-fresh by buying local from a Long Island turkey farm. One bite and you’ll be thankful you did.

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The Big Cheeses

Two local cheese makers whose artisanal products have customers clamoring for more include Mecox Bay Dairy in Bridgehampton and Catapano Dairy Farm in Peconic.

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At-Home at Mecox Bay Dairy Farm with Art & Stacy Ludlow

Art is the only modern cheese maker on the South Fork and his cheeses (known for the sweet-faced cow on the label) have become a staple at farmer’s markets, restaurants, and gourmet food shops from Westhampton to Montauk.

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A New Generation on the Farm

Life on Mecox Bay Dairy Farm

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A Chef in the Field: Artisinal Cheese (and Crackers to Go With It)

Art Ludlow, the owner of Mecox Bay Dairy in Bridgehampton, N.Y., has been living and working on his 50-acre, 140-year-old family farm for almost all of his 62 years. He did spend four years away at college but came back afterward to work on what was then a thriving potato farm. But the potatoes, grown in fertile Hamptons soil, were sold wholesale up-island or out of state, which meant that his community wasn’t able to enjoy what his family grew. Around 2000, he realized that he wasn’t O.K. with that.

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"Market Day"

Season 5, Episode 4

Inspired by local food producers Ina is creating delicious recipes celebrating the incredible ingredients she can find right on her doorstep.

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What's in a Name?

Dairy tales from Mecox Bay.

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Interview with Art

The proprietor of Mecox Bay Dairy on “slow food,” farmer’s markets and leaving potatoes behind.

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