EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialDiane St. Clair with the Animal Farm Creamery herd she sold to Ben and Hilary Haigh, at the couple’s Rolling Bale Farm in Shoreham, Vt., May 18, 2022. (Hilary Swift/The New York Times)
EditorialA scoop of strawberry ice cream from Sweet Rose Creamery, made with fruit from the Santa Monica Farmers Market, in Los Angeles, May 27, 2022. (Tanveer Badal/The New York Times)
EditorialMartin and Maricela Rocha work at the Rogue Creamery in Central Point, Ore., just across the street from where they are staying, on June 15, 2021. (Rachel Bujalski/The New York Times)
EditorialPeople buy ice cream from High Point Creamery at Denver Central Market, a bustling food hall and grocery in the RiNo arts district of Denver, Aug. 5, 2021. (James Stukenberg/The New York Times)
EditorialThe Barn Cat, a vegan cheese made by Stephen Babaki of Conscious Cultures Creamery, in Philadelphia, April 9, 2021. (Steve Legato/The New York Times)
EditorialOn the Main Highway between Detroit and Mt. Clemens, Mich., Detroit Creamery Certified Milk Farm, near Mt. Clemens, Mich., still image, Postcards, 1898 - 1931.
EditorialEntrance to the Farm. Visitors Always Welcome, Detroit Creamery Certified Milk Farm, near Mt. Clemens, Mich., still image, Postcards, 1898 - 1931.
EditorialEvery Bottle of Certified Milk is Capped and Sealed, Detroit Creamery Certified Milk Farm, near Mt. Clemens, Mich., still image, Postcards, 1898 - 1931.
EditorialEntrance to the Farm. Visitors Always Welcome, Detroit Creamery Certified Milk Farm, near Mt. Clemens, Mich., still image, Postcards, 1898 - 1931.
EditorialEvery Bottle of Certified Milk is Capped and Sealed, Detroit Creamery Certified Milk Farm, near Mt. Clemens, Mich., still image, Postcards, 1898 - 1931.
EditorialJulie Bettney cuts lines into a vat of cheese curd, one of the final stages before it is potted and left to mature into Stilton cheese, at Hartington Creamery in Matlock, Derbyshire, England on June 9, 2020. (Mary Turner/The New York Times)
EditorialThe campus creamery at Penn State University, where the line for flavors like Peachy Paterno extends the length of a football field on game days, is closed on Saturday, Sept. 4, 2020. (Jeff Swensen/The New York Times)
EditorialAndy Salt extracts a sample from one of the rounds of Stilton cheese in a maturation room at Hartington Creamery in Matlock, England, June 9, 2020. (Mary Turner/The New York Times)
EditorialNegative - Bobinawarrah, Victoria, circa 1930, Two men standing in front of a Colonial traction engine. The farm's creamery is in the background.