Thank you to American Dairy Association North East for inviting me on this unforgettable trip. As always, all opinions are my own.
If you follow me on social media, you may have seen a few behind-the-scenes glimpses of what I can only call the ultimate dairy tour.
Over three packed days in New York’s Finger Lakes region, I experienced an immersive look at dairy—from farm fields and cheesemaking to aging caves and creative dairy cocktails. This overview highlights the best moments from each day.
Day 1 began with a solo drive from Westchester County to Canandaigua Lake in the second week of October. The fall foliage was spectacular—if you’ve never seen autumn in New York, add it to your travel list.
After settling at the Inn on the Lake, the group gathered for a welcome presentation from ADANE that covered the dairy supply chain—from farm care and milk production to processing and kitchen use. ADANE represents more than 12,000 dairy farm families across five states, and their overview helped frame the hands-on experiences to come.
That evening we took a short bus ride to F.L.X. Table in Geneva for a farm-to-fork dinner showcasing Finger Lakes ingredients. The multi-course meal featured creative dairy applications—my favorite being a fresh pasta tossed tableside in a cheese wheel to create a silky sauce.
Seated alongside food bloggers, Registered Dietitian Nutritionists, ADANE staff, and dairy farmers, the conversation covered everything from farm practices to nutrition. The dinner set an ideal tone for the rest of the tour.
Day 2 delivered more dairy in a single day than I had ever imagined. We started with a lakeside breakfast and then visited Ivy Lakes Farm in Stanley, NY. Ivy Lakes was founded by six Cornell friends who combined resources to build a modern, family-oriented dairy operation.
Farmer Abby explained their approach to cow care, nutrition, and daily routines. The farm prioritizes cow comfort—animals are monitored, have plenty of space, and receive tailored feed blends. The calves were delightfully curious and a highlight for many on the tour.
Our next stop was Shtayburne Farm in Rock Stream, where we watched fresh cheese curds being made and sampled a wide range of cheeses. Shtayburne produces multiple varieties within view of the cows, showing how cheesemaking can be tightly integrated with farm operations.
Shtayburne’s on-site shop sells cheeses and local pantry items and offers a direct window into production—Tuesday is “curd day” if you want to see curds being made.
Later we visited Finger Lakes Distilling, a family-run distillery known for creative cocktails and sustainable practices—spent grains are returned to local farms for cattle feed. There we tasted dairy-infused drinks, including a clarified milk punch that uses milk to mellow and clarify flavors.
We enjoyed lunch in the barrel room and sampled more inventive cocktails paired with regional dishes—one standout was a beef bolognese pizza worth recreating at home.
Our final Day 2 stop was Muranda Cheese Company & Dairy Farm in Waterloo, where the highlight was the cheese cave—three aging rooms for Cheddar, Gouda, and Colby in the converted barn basement. Watching wheels age and learning about humidity control and dehumidifiers was a fascinating window into artisanal cheese aging.
We finished our Muranda visit with a “Cheeseboard 101” session from Claire of A Cheesemonger’s Daughter and a friendly cheese board competition. Paired with local Finger Lakes wines, the tasting showcased Muranda’s award-winning varieties, including a 125-day blue made from cow’s milk that was rich, creamy, and spreadable.
On the final day we gathered at New York Kitchen for a hands-on fresh mozzarella workshop with Trystan Sandvoss of First Light Farm & Creamery. We learned that “mozz” means “to cut,” turned milk into stretchy mozzarella, and discovered a few practical tips for home cheesemaking.
First Light’s goat milk cheeses were on display, and we also learned about collaborations to expand cheese offerings with partners like Old Chatham.
The week concluded with the Undeniably Dairy Cooking Competition. I competed in the cheese category and prepared a Burrata Pizza with Prosciutto and Pickled Grapes. Food Network Star Jason Smith joined as a guest judge, and the experience of cooking in a professional kitchen and sharing stories about food was exhilarating.
We photographed recipes for a digital cookbook, and I can’t wait to share mine once the project is released. The burrata pizza was simple to make and well received by judges and fellow participants alike.
This tour offered a vivid snapshot of the Finger Lakes dairy ecosystem—family farms, cheesemakers, distillers, chefs, and cheesemongers working together to celebrate regional ingredients. It was a delicious, educational, and inspiring experience that left me eager to cook, learn, and return.
Many thanks to ADANE for including me. Here’s to more dairy-filled adventures ahead!
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