Mecox Bay Dairy

About Mecox Bay Dairy

Situated on the Northeast border of Mecox Bay and Swan Creek on the eastern end of Long Island, Mecox Bay Dairy makes three specific cheeses: mold-ripened Shawondasee; washed rind semi-hard Mecox Sunrise, silver medal winner at the American Cheese Society competition; and soft-ripened white rind Atlantic Mist. The raw milk used to make these cheeses comes from the farm's 5 grass-fed, pasture-raised cows. Cheesemakers Art and Stacy Ludlow have been producing cheeses commercially since April 2003. The land had been in the family for generations, and was previously used for potato farming. Frustrated with producing a product that had to be shipped off the island, denying the Ludlows any direct interaction with their own community, they turned to artisanal cheesemaking. Mecox Bay Dairy cheeses are available from the farm and at various east end retailers, specifically in Southampton and Mattituck. Cheeses should be sold this summer at the farmers' market in Sag Harbor. All cheeses are aged a minimum of 61 days.