Byrne Dairy Plant Includes Yogurt Manufacturing, Cheese Facility, & Concert Ampitheatre
Wednesday, January 30, 2013
Byrne Dairy Plant Includes Yogurt Manufacturing, Cheese Facility, & Concert Ampitheatre
Representatives with milk processor Byrne Dairy presented their sketch site plan to the Cortlandville Planning Board last night, planners were impressed with the initial drawings, but want more details.

Jim Gosier Byrne Dairy’s attorney presented the project last night, the multi phase development calls for the construction of a 40 thousand square foot manufacturing facility at the Finger Lakes East Business Park on Route 13.
Gosier says 30 thousand square feet will be used to make yogurt, the other 10 thousand square feet will be used for a specialty cheese manufacturing operation.
The project also includes a farm to table visitors center, that will give visitors to the site a chance to see a working farm with 10 to 20 heifers as well as an opportunity to see firsthand how yogurt and cheese are made. The project includes the refurbishment of the Osbeck Farm which borders the business park, which will serve as the visitor’s center.
The project also features a four suite executive lodge at the rear of the property for private guests and an outdoor amphitheatre for concerts and other events.
Gosier says Byrne Dairy is excited about the site and the project and wants to work with the town and neighbors like the Lime Hollow Nature Center to make sure the project fits into the area.
Planning Board Chair Kathy Wickwire was very positive about the project and thinks Byrne Dairy will be a great addition to Cortlandville.
The new plant will utilize approximately 100 thousand gallons of water per day, and millions of gallons of milk. The plant includes a waste water pretreatment facility to remove solids and fats from the waste stream. Those solids will then be trucked to the City of Cortland sewage treatment facility where they will be used to power a bio-digester and generate electricity.
The first phase carries a price tag of $23 million dollars; it is expected to generate as many as 4 to 6 truck trips in and out of the site each day. Gosier says a traffic study has already been commissioned, and the company hopes to work with the State Department of Transportation to have a fully controlled stop light installed near the new Best Western Hotel on Route 13 to improve safety.
The first phase of the project will generate 50 to 75 jobs; some of the positions will be filled by existing Byrne Dairy Employees.  At full build out the project could create up to 300 jobs.
Byrne Dairy is working with graduates students at SUNY ESF to design a sustainable facility and will incorporate energy efficient standards.
Planners indicated they want to see more information on site lighting, storm water management, traffic, and landscaping. The proposal includes a storm retention pond near Route 13, and the company wants to erect some decorative farm style non power generating windmills as part of the sign package.
Byrne Dairy has not closed on the site yet, they are paying the I-D-A $1.1 million for the 127 acre site. Gosier wants to be back in front of planners on February 26th with a more complete plan, he hopes to begin construction in June and open the plant in June of 2014. The project requires an aquifer protection permit, site plan approval, and a variance.
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