Mecox Bay Dairy
Address:
Mecox Bay Dairy - 855 Mecox Road, Bridgehampton, NY 11932
History:
In 1875, Gurden and Henry Ludlow returned to Bridgehampton after years of labor on a whale-hunting ship in the Bering Sea. The brothers each bought ten acres of land in Bridgehampton and constructed their own farmhouses. Art Ludlow, Gurden Ludlow’s great-grandson, and his wife Stacey Ludlow are now the owners of the Mecox Bay Dairy farmhouse, which Gurden Ludlow constructed over a century ago.
Gurden’s son, Henry Ludlow, fueled the Ludlows’ passion for farming; he built the dairy barn and grew potatoes. Two generations later, Art Ludlow, brother to Harry Ludlow from Fairview Farm, developed a passion for farming: he grew up harvesting potatoes and corn, and milking the cattle. Art decided to return to his childhood roots of raising cows; they later expanded to making cheese from the excess milk. Art and Stacey Ludlow have altered their business to focus on their two-dozen cows and their cheese-making enterprise.
The Team And Their Roles:
John Ludlow: “The Chemist”
John Ludlow’s mystical cheesemaking territory holds more than just his various salts and milk; it contains his lab of potions and precise calculations to enhance each cheese’s distinct flavor and texture. John, “The Chemist,” prepares concoctions to produce irresistible flavors characterized as truffly, smoky, nutty, and woodsy. He monitors the pH level, humidity, and temperature of the room to achieve consistent results for his staunch customers. His magenta mixture expedites the ripening process in which various enzymes and bacteria in the cheese continue to adjust proteins, sugars, and fats.
Peter Ludlow: “The Storyteller”
Peter Ludlow narrates the tale of the Mecox Bay Dairy Farm. His depiction displays their sacred recipes as well as their special morals and traditions, which exude the farm’s whimsical charm. His mysterious bookshelf contains the farm’s confidential recipes of their remarkable cheeses that the townspeople drool over; the bookshelf can only be accessed by Peter’s story-telling voice. He is the key to their expression; the Mecox Bay Dairy Farm’s narrative lies in his hands.
Adapting Through The Years:
Twenty years ago, Art Ludlow reinvented his family’s potato farm into a dairy farm. Their potato business was yield-oriented while Art’s cheesemaking business, a completely different paragon, is consumer-oriented. Art strives to achieve variance in his cheese selection, leaving customers with the desire to return for something fresh and unfamiliar after every visit.
Art assisted his father in raising his dairy cows until 1960 when their dairy barn burned down in a disastrous fire. Stacey Ludlow, the wife to Art, owned her own dairy cow and Art enjoyed making cheese from the leftover milk. The pair decided to revert to Art’s childhood passion; they acquired two-dozen cows and began selling their fresh milk. They later decided cheese would be their main commodity due to its lasting shelf-life.
The Ludlows know that their customers value local products. Art Ludlow prioritizes solely selling products that are produced on the farm. To support this method Peter Ludlow, their son, harvests the crops to feed to their cows, chickens, and turkeys; they feed their pigs with leftover cheese which produces pork that is rich in flavor. Art Ludlow strategically preserves his property by constructing his barn in the least productive piece of land. Peter, the cheesemaker, has mastered the precise conditions of pH level, temperature, and humidity to ensure that each type of cheese will achieve an unwavering texture and taste. The Ludlows value quality over a low-cost producer; they have invested in a CIP pipeline cleaner for their milking equipment which improves efficiency on the farm. The future of the farm lies in the hands of their two sons, John and Peter. Art hopes that they expand their business to additional milk products such as yogurt and ice cream.
Dylan’s Nutritious Twist On Farms Recipe:
Vegan Queso
Ingredients:
2 cups of potatoes, peeled
¼ cup of large carrots, peeled
½ cup water
¼ cup olive oil
⅛ cup raw cashews
½ cup nutritional yeast
1.5 teaspoon Himalayan salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional)
Directions:
Chop your peeled potatoes and carrots into wedges.
Steam them for 15 minutes or until they achieve a soft texture. Drain them.
Add all ingredients to a blender. Blend until smooth and creamy.
This is optional, but sprinkle the smoked paprika over top for extra flavor.
Serve with tortilla chips right away for creamy texture!
This cheesy dip only contains whole foods! Don’t be shy, go grab your tortilla chips!
Nutrition Info:
Serving Size 1 (recipe makes 10 servings per bowl)
99 calories
6.9 grams of carbohydrates
.5 grams of sugar
6.9 grams of fat
1.7 grams of protein
1.3 grams of fiber
Health Benefits:
Potatoes have high levels of vitamin C, magnesium, and potassium. They are also a great source of fiber.
Carrots are a great source of lutein and beta-Carotene (antioxidants that improve eye health).
Cashews are a great source of fat and protein. Studies have indicated that they may reduce blood pressure.
Studies have shown that nutritional yeast can lower cholesterol levels: nutritional yeast has a cheesy flavor which is a great alternative to cheese. It adds protein, minerals, vitamins, and antioxidants to the queso.
