At White Cow Dairy, a tiny farm about 25 miles south of Buffalo, New York, owner Patrick Lango transforms the milk from his 30 cattle into some of the best dairy products I've ever tasted. The fourth-generation farmer makes a variety of milk-based delights, from traditional items, such as butter, to quirky electrolyte-packed whey "sports drinks." But it's his cultured creams—luxurious cream-based yogurts—that are the most special. Made by adding a starter culture to heavy cream, the cultured cream has luscious milk-fat body and just enough tang to cut the richness. Though it comes in several flavors, like tart rhubarb or mellow pumpkin, the version called creme bulgare (the French term for cultured creams), which includes a touch of Meyer lemon juice and raw honey, is my favorite: lightly sweet and mildly acidic, it's wonderful with berries, granola, spooned over pound cake, or eaten straight out of the jar.