VISITING OUR FARMS
Want to head out to the farm? 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.
While many of our farms keep the same hours year round, some of our destination farms reduce their hours or even close for the off season. But as the flowers start popping, the hours start expanding! Check our Hours Page for the most current hours for each farm. And remember, it's not a bad idea to call first, because these are small, family farms and sometimes emergencies do come up.
WE ACCEPT ASSOCIATE MEMBERS IN THE CHEESE ALLIANCE
Do you love the Cheese Alliance? Does your business use or support the Alliance? Do you just love our cheese? Then, for $100 your business could be an Associate Member of the Finger Lakes Cheese Alliance!
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 email@example.com for an application and more details.
Or just download the app here and mail it back to us!
Please welcome our newest Associates:
4017 Hickok Rd #1
Interlaken, NY 14847
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!
Mark your calendars for
Saturday July 28, 2018.
Our signature event continues to grow, but it's still the height of summer fun for families and foodies alike!
And be sure to check us out on Facebook for more information about the festival as it develops for next year, see you there!
Would you like to have your business seen by thousands of loyal cheese fans, visiting tourists and local buyers? If so, then consider helping us to put on a family friendly farm event. Click the link below for sponsorship opportunities
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.
Kick off your summer on Seneca Lake with family & friends at the Seneca Lake Summer Fest on May 26, 2018! Enjoy a family friendly, fun day out with plenty of vendors, live entertainment & activities for all ages, including:
For more information and to purchase tickets visit:
Farm & Member News
FEATURED CHEESE RECIPE:
Roasted cauliflower broccoli stuffed potatoes with cheesy butternut sauce
yield: makes 6 potatoes
6 yukon gold or butter potatoes
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups cauliflower florets
2 cups broccoli florets
4 green onions, thinly sliced
Cheesy butternut sauce
2 cups cubed butternut squash
½ teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
¾ cup whole milk
12 ounces sharp cheddar cheese, freshly grated
1 ½ tablespoons cornstarch
Directions: Cheesy butternut sauce
Heat a large skillet over medium heat and add the squash cubes. Add 1/4 cup of water, cover the skillet and cook, stirring occasionally, until the squash is fork tender and soft enough to be pureed. Sprinkle it with salt and pepper. Transfer it to a blender or a food processor, add the garlic and blend until totally smooth.
Heat a saucepan over medium heat and add the milk. Cook until the milk is warm and bubbles appear around the edges, then whisk in the pureed squash. Heat again until warm, just a few minutes. Toss the grated cheese with the cornstarch until the cheese shreds are coated. Reduce the heat until the milk to low add in small handfuls of cheese, stirring until completely melted. Repeat with remaining cheese. Have patience! Stir in very small amounts of cheese slowly so it melts evenly and doesn't get gritty and separate. If it does become too thick, whisk in a few teaspoons of milk.