In 1933 Byrne began selling high quality milk in glass bottles and delivering it to Central New York homes in horse-drawn wagons. It was the commitment to exceptional quality and the strong desire to produce the finest products every day to its customers that set Byrne apart.
Today, Byrne is a fourth generation, family-owned producer and distributor of Greek Yoghurt, Conventional Yogurt, Sour Cream, Milk, Cream, Ice Cream and a variety of other dairy products. Based in Central New York, with its abundant supply of high quality milk, Byrne works with local family farms. Byrne’s average farm is only 35 miles from it’s plants where they receive around 50 million pounds of milk each month. Strong relationships with their farmers has been a cornerstone of Byrne’s business lasting through generations and bonded by handshakes not contracts.
Byrne currently has three manufacturing facilities including an Ice Cream Plant located in Syracuse, N.Y, an Extended Shelf Life (ESL) and Ultra High Temperature (UHT) Pasteurization Plant in DeWitt, N.Y., and a Cultured Plant located in Cortlandville, N.Y.