WARSAW, N.Y. — Purna Gurung and Hem Gurung stood in dung-slopped boots and rubber gloves, the heady perfume of wet cow, raw milk and manure permeating the room. They washed down the dirty stalls in the rotary milking parlor at Noblehurst Farms in western New York, some 7,500 miles from their birthplace in Bhutan.

“Everything here looks good to me,” Purna Gurung, 52, said in Nepali, through an interpreter. “It’s hard work here, but I am more happy than being in the refugee camp. Now I have everything for my family.”

The men were once farmers, and then spent 20 years in refugee camps in Nepal, unable to hold legal jobs. Now they worked wordlessly alongside two other milkers, both Mexican immigrants, in practiced repetition.

The raw product would soon supply a cross-cultural dairy case: Siggi’s, an Icelandic-style yogurt; Norman’s kosher Greek yogurt; and eggnog for Pittsford Farms Dairy.