Connecticut Celebrates Its Dairy Farms

HARTFORD — The word “dairy” conjures many images. Perhaps it is an ice-cold glass of milk that washes down still-warm homemade cookies. Maybe it is that favorite flavor of ice cream on a hot summer afternoon, or that yummy cheese on top of America’s all-time favorite party food, pizza. For the less food-conscious, it may bring to mind bucolic, rolling green fields decorated with red barns and black and white cows.

Connecticut farms contribute $2.2 billion to the state’s economy every year, according to Working Lands Alliance (www.workinglandsalliance.org). Over half of the state’s 357,000 acres of farmland are used for dairy or dairy support operations.

Connecticut dairy farms offer something for everyone. In addition to whole, low fat, and nonfat milks — along with the myriad of cheeses, ice creams, and other products made from them — one can find lactose-free, organic, and raw varieties. for those looking for something different, there are sheep’s milk, goat’s milk and their products.

Though dairy products lost some popularity during the low-fat diet craze, recent studies have indicated that dairy products are not only healthful, but that a reduced calorie diet plentiful in dairy products can actually help dieters lose more body fat than a dairy-scarce diet of the same caloric levels (source: National Dairy Council, www.nationaldairycouncil.org).

Many of Connecticut’s dairy farms welcome visitors and some even give tours. An increasing number are offering a wide variety of products for sale right at the farm. For a list of diversified dairy farms in Connecticut, visit the state Department of Agriculture’s website at www.ct.gov/doag and click on Publications and then Diversified Dairy Farms.