Fresh, artisanal cheeses from our family farms to your family's table.

​​​​​​​​PREFERRED PAIRINGS TASTING SHEETS!

Our 3rd Annual Preferred Pairings, a series of intimate wine & cheese pairings with the wineries of the Seneca Lake Wine Trail, is now complete. The series took place one Saturday in February, Mary and May from 10a-5p. Each month a group of 10 wineries works one on one with our cheese makers to create 3-5 unique pairings each. 


​This year for Preferred Pairings, each winery/creamery team prepared a Tasting Note Card for attendees, to make it easy to identify the wine and cheese pairings -- whether they wanted to buy the pairing then or later this year as they tour the wineries and the creameries. For your convenience, each month's set of cards is now available in pdf form online after the event is over:


FEBRUARY TASTING NOTES


MARCH TASTING NOTES


MAY TASTING NOTES



SPRING & SUMMER FARM MARKETS

The ITHACA FARMERS MARKET 
runs five days a week and you'll find many of our farms there one day or another! 

On Saturdays at Steamboat Landing from 9a-3p from April through October, you'll find Finger Lakes Dexter Creamery, Kenton's Cheese Company, Keeley's Cheese Company and Crosswinds Dairy & Creamery at this market.
 
On Sundays also at Steamboat Landing from 10a-3p from May through October, Keeley's, Kenton's and Crosswinds will be there all season!

At the end of April, the popular WINDMILL in Penn Yann re-opens for the season! On Saturdays from April 25 -December 12, from 8a-4p, you'll find Side Hill Acres Goat Farm and Shtayburne Farm there!


On May 14, the SKANEATELES FARMERS MARKET opens its 2015 Season. !t runs through mid October on Thursdays from 3:30-6:30p and Saturdays from 10a-1p. You will find 4 Tin Fish Farm there.

The TRUMANSBURG FARMERS MARKET runs on Wednesdays from 4-7p from May 13 through October. You will find Kenton's Cheese Co. there each week!

The CORNING FARMERS MARKET opens June 4th at Riverfront Centennial Park in the Gaffer District and runs from 10-3 every Thursday for the season which ends in at the end of October. You will find Heaven Scent Farm there!

Also opening in June is the HAMMONDSPORT FARMERS MARKET which runs Tuesdays and Saturdays 9-5, from Mid June through Mid October in Hammondsport's Liberty Street Park. Heaven Scent Farm will also be there on Saturdays!  

As our farms sign up for other markets, we'll let you know!

SPECIAL MARKETS

Hobart & William Smith Farm Market
April 24: 10a-2p
Participating Farms:
Muranda Cheese Co.

Cheese Notes

Get Social

Farm & Member News

NAVIGATING THE TRAIL


Want to head out on the Cheese Trail? First, check Our Members page for farm hours. They differ from farm to farm! Then use our GOOGLE MAP to get around. Save it right to your Smart Phone for door to door directions.


​​​​​​​​​EARLY SPRING HOURS

While many of our farms keep the same hours year round, some of our farms change their hours with the season. Check our Hours Page for the most current hours for each farm.

Sunset View Creamery's farm store opens for the year on Saturday, April 4, and then they'll be open on Saturdays through late May. They open full time (7 days a week) for the season on the Friday of Memorial Day weekend (May 23).

Jerry Dell Farm Store will be open Saturdays only 10-4 through Mid May. You can also call for an appointment or check in by chance, but it's better to call ahead. Mid May, their Summer Hours kick in: Thursday-Saturday, 9a-7p. 


​     ___________________________


TRAIL CHANGES...

Due to restrictions by their milk cooperative, Jerry Dell Farm & Store is no longer able to make cheese. We are sad to lose them as a cheese making member of the Trail, but happy to have them on board as an Associate Member, carrying many of the member cheeses in their wonderful farm store in Freeville! 


____________________________


WE ACCEPT ASSOCIATE MEMBERS
ON THE CHEESE TRAIL


Do you love the Cheese Trail? Does your business use or support the Trail? Do you just love our cheese? Then, for $100 you could be an associate member of the Finger Lakes Cheese Trail! 


For your membership, you get mentioned and promoted on our site and Facebook, with a link. And you are a preferred vendor when people ask. In addition, we will carry your literature in our shops and farms.

Email us at flxcheesetrail@gmail.com for an application and more details. 
Or just download the app here and mail it back to us!


​ASSOCIATE MEMBER APPLICATION


Please welcome our newest Associates:

Villa Bellangelo
150 Poplar Point
Dundee, NY 14837

Standing Stone Vineyards
9934 State Route 414
Hector, NY 14841

Stever Hill Vineyards
3962 Stever Hill Road
Branchport, NY 14418

Curly's Family Restaurant
780 Route 14
Montour Falls, NY 14865

A Stone's Throw Bed & Breakfast
3509 West Avenue
Interlaken, NY 14847

These wonderful supporters are located in the heart of wine and cheese country, 
and perfect places to stay, eat and play while you're visiting here in the Finger Lakes. Please check them out and show them some love!


For a full list of and details on our current Associate Members, just go to our
Associate Members page!


FEATURED CHEESE RECIPE:

QUICHE ALA KEELEY
KEELEY MCGARR O'BRIEN

KEELEY'S CHEESE CO.

KING FERRY

Here's a great day starter or light dinner!

Preparation Time: 30 minutes
Baking time: 40 minutes

INGREDIENTS:
1 round pie crust (use a store bought or make your own)
1 tbsp olive oil
1 onion, peeled and chopped
8 oz lean bacon, cut into small pieces
8 oz Keeley’s Across the Pond Cheese
4 eggs
1/3 cup dry white wine
1 cup crème fraiche (or substitute 1 cup whipping cream)
1 1/2 teaspoons ground cumin
1/4 teaspoon each salt and pepper

DIRECTIONS:
Begin by blind baking the quiche crust. Fit the pie crust to a 9 or 10 inch quiche pan and prick it about 20 times with the tines of a fork. 
Place the pan in the freezer for 20 minutes while the oven preheats to 400°F. Bake the frozen crust for 10 minutes, then remove it from oven and allow to cool.

Meanwhile heat the olive oil on medium heat and add the onion. 
Cook, stirring occasionally, until the onion softens some - about five minutes. Add the bacon and continue to cook until the bacon is cooked through. Remove from heat.

Whisk together the eggs, white wine, crème fraîche (or whipping cream), cumin and salt and pepper.

Cut the cheese in about 30 pieces. 
Distribute the cheese and bacon bits evenly onto the cooled crust. Pour the egg mixture on top and bake at 325°F for 40 minutes.

Makes 6 to 8 pieces of quiche.

Remember, we are small, family run working farms and while we may have published hours, sometimes things come up. 


So for the best trip ever, call the farms before visiting. And always to dress comfortably with good walking shoes or sneakers. Heels are a really bad plan on a farm.