In a ribbon-cutting years in the making, SUNY Cobleskill celebrated the opening of its new $1.4 million Dairy Processing Center Wednesday.
The event was mostly-ceremonial: the college has been helping local farmers process milk, cheese curds, and soft cheeses since last fall.
SUNY Cobleskill President Marion Terenzio spoke of the hurdles the college faced in getting the facility off the ground—all a testament to “our can-do attitude,” she said.
Even during COVID, said Scott Ferguson, director for the college’s Institute of Rural Vitality, they were able to work with farmers in developing products and business and marketing plans, along with small-batch testing—more than 500 of them through the end of 2021.
“So the impact of this is just beginning,” he said.
In addition to serving farmers, the Dairy Processing Center and its 900-acre farm complex are a hands-on learning lab to the college’s students, Dr. Terenzio added.
“For us, this is a conversation we’re pursuing all the time,” she said.
Dr. Terenzio is a co-chair of the Mohawk Valley Regional Council; MVRC director Mike Reese was also on hand to help with the ceremonial ribbon-cutting and said he’s excited to see what it will mean to the community—and its economy.
Funding came from several sources, including Empire State Development, the USDA, the New York Farm Viability Institute and SUNY Cobleskill.
“This is an example of tenacity, integrity, and perseverance,” added Lois Goblet, chief of staff for Assemblyman Chris Tague.
“This is also a symbol of hope.”