Savoring many different types of chocolate doesn’t just happen at Valentine’s Day. For the past two years Margie Parsons and her daughter Kate have been cooking up chocolate in Mayval Farm’s kitchen. They’re trying out cocoa flavorings for their new chocolate milk, milk that will be processed in the farm’s own processing creamery. They also process cheese and milk and an Icelandic dairy product called skyr, (pronounced skier) which is similar in texture to Greek yogurt.
They will use a portion of the 660 gallons of milk produced daily from their 100 milkers, registered Holsteins with a few Jerseys and Brown Swiss, out of a herd of 200 on the 350 acre Westhampton, MA farm. To withstand the recent -10 degrees temperatures, the cows’ diet of farm-produced haylage and corn silage was increased and they have responded well, actually performing better in colder weather. Continue reading