I'm wondering if anyone knows a source for Guernsey cream in the region -- preferably in Orange, Ulster, Rockland, Manhattan, Dutchess, Bergen, or Westchester counties (I live in Orange, and go to NYC every couple of weeks). Note -- cream from Guernsey cows has more butterfat, and I suppose, other desirable attributes. Well worth finding, and eating.
Also, I'm very curious about a related question: Why, when they produce such incredible "double" and "triple" cream (which, if you aren't experienced, is extremely thick and rich) in England, isn't anything like this available in the USA. Or is it? If so, where? Is there some logistical, or scientific reason for this, or is it just that not enough people here have cared enough to make a market?
Thanks for any help, fellow hounds.