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Art Ludlow could not be happier. He and his family made a decision a few years
ago to stop farming potatoes, with the intention of starting a dairy operation. The
idea was that a few pastured cows would give premium milk and he would start
producing delicious, hand made, farmstead cheeses. Fortunately for the cheese
eating public, his plan worked.

Located near Bridgehampton, on Long Island, New York, his farm, Mecox Bay
Dairy, produces a fabulous variety of raw milk cheese that continues to gain
momentum among those who appreciate “milk’s leap toward immortality”, as
author Clifton Fadiman so eloquently wrote.

Anne Saxelby, from Saxelby Cheesemongers says Art’s cheeses “have a complex
and earthy flavor” and she compares his Atlantic Mist to a French Camembert.

That gave Art Ludlow, cheese maker, yet another reason to smile.