A Real Cheese Region

New York is the third-largest dairy state in the country, and the Finger Lakes sits in the heart of the state’s richest agricultural belt. The combination of rolling pastureland, clean water, and a growing craft food economy has produced a cluster of small-batch creameries that rival Vermont for quality, without Vermont’s prices or crowds. There is no official “cheese trail” with a printed map and a stamp card — this is not that kind of region — but the creameries below form a loose circuit that you can drive in a day or spread across a long weekend.

I have ranked them by overall experience: cheese quality first, but also considering the visit itself — can you see the animals, talk to the cheesemaker, learn something? The best stops offer all three.

1. Lively Run Dairy (Interlaken) — The Best Overall

Lively Run is a goat dairy sitting on a hill between Seneca and Cayuga Lakes, and it is the creamery I send every visitor to first. The chevre is textbook — bright, tangy, and clean — and available in a rotating cast of flavored logs (herb-crusted, everything bagel, honey-lavender). But the aged cheeses are where Lively Run punches above its weight class. Their Cayuga Blue, a creamy blue cheese aged in their cave, has depth and character that compete with imported blues at twice the price. The Finger Lakes Gold, an aged tomme-style wheel, is nutty and complex.

The farm store is open daily in season (roughly May through December, reduced winter hours). Tours run on select days and include time with the goat herd — kids and adults both enjoy this. Cheese prices are fair for artisan quality: $8 to $12 for a log or wedge. They also sell yogurt, cajeta (goat milk caramel), and seasonal items. Located on Route 96A between Trumansburg and Lodi, about a 20-minute drive from Ithaca.

2. Muranda Cheese Company (Waterloo)

Muranda makes cow’s milk cheese on a working dairy farm between Seneca Falls and Geneva. Their operation is larger than most Finger Lakes creameries — they milk about 100 Holsteins — and the scale shows in the consistency and range of their cheese. The sharp cheddar, aged 12 to 18 months, is legitimately excellent: dense, crumbly, with a bite that builds. Their horseradish cheddar is a regional bestseller for good reason.

The farm store is clean and well-stocked, with samples available and staff who know the product. Prices are reasonable for the quality — a half-pound block of aged cheddar runs around $7 to $9. The farm itself sits on a rural road with scenic views of the surrounding countryside. Open Monday through Saturday; closed Sundays. About 20 minutes from Geneva.

3. Finger Lakes Farmstead Cheese (Trumansburg)

A small operation on a hillside south of Trumansburg making Dutch-style cheeses from their own herd of mixed-breed dairy cows. The Gouda-style cheeses, aged from a few months to over a year, are the stars. Young wheels are mild and creamy; aged wheels develop deep caramel and butterscotch notes. Their curds — fresh, squeaky, and lightly salted — sell out fast at farmers markets.

The farm shop has limited hours, typically a few days a week in season. Call ahead or check the Ithaca Farmers Market schedule, where they are regular vendors. The farm setting is beautiful — cows on pasture, views across the hills south of Cayuga Lake. When the shop is open, you can often talk to the cheesemakers directly.

4. Sunset View Creamery (Odessa)

A small goat dairy south of Watkins Glen producing fresh chevre, feta, and a few aged varieties. The chevre is clean and bright, the feta is properly briny, and their marinated chevre balls in olive oil are excellent on a cheese board. The operation is family-run and intimate — if someone is around, they will happily show you the goats and explain the process.

Open seasonally with limited hours. Best accessed if you are already in the Watkins Glen area or driving between Watkins Glen and Ithaca on Route 224. Prices are modest: $6 to $10 per container. They also sell at the Watkins Glen Farmers Market on select dates.

5. Covered Bridge Creamery (Romulus)

Located between Seneca and Cayuga Lakes on the Romulus plateau, Covered Bridge makes Gouda-style cheeses from their own herd. Their smoked Gouda is the standout — properly smoked over real wood, not liquid smoke, with a golden rind and a dense, caramelly interior. They also produce plain Gouda, herb-infused wheels, and fresh cheese curds.

The farm store is small and hours are limited, but the cheese is available at several Finger Lakes farmers markets and some regional grocery stores. When the store is open, the farm itself is worth seeing — a picturesque Finger Lakes property with cows on pasture and a covered bridge (hence the name) over a small creek.

6. Argyle Cheese Farmer (Hudson Valley, but worth mentioning)

Technically outside the Finger Lakes proper — Argyle is in Washington County, near the Vermont border — but their cheeses show up at Finger Lakes farmers markets and cheese shops regularly enough that they belong in any regional cheese conversation. Their fresh mozzarella and burrata are among the best in New York State. The ricotta, made from whey, is ethereally light. If you see the Argyle name at a market, buy whatever they have.

7. Local Creameries and Small Producers

Several smaller operations sell at farmers markets without maintaining regular farm-gate hours:

• Toad Hollow Farmstead: Artisan goat cheese available at the Ithaca Farmers Market.
• Northland Sheep Dairy: Sheep’s milk cheese from Marathon, south of Cortland. Their aged tommes are complex and earthy.
• Farm-gate sales along Route 96A and Route 89: Several small dairy farms sell cheese, butter, and raw milk from coolers near the road. These are unadvertised and discovered by driving around. Cash only, honor system.

Planning a Cheese Trail Day

The creameries are spread across the region, so a single-day circuit requires some driving. Here is a practical route:

Morning: Start at Muranda Cheese Company near Waterloo (opens around 10 a.m.). Drive south on Route 96A to Covered Bridge Creamery in Romulus.

Midday: Continue south to Lively Run Dairy in Interlaken for the best selection and, if timed right, a tour. Lunch in Trumansburg (Atlas Bowl for pizza, or grab sandwiches at Gimme! Coffee).

Afternoon: Stop at Finger Lakes Farmstead Cheese if their hours align. Then south to Sunset View Creamery near Odessa if open. End the day at a Seneca Lake winery — a glass of dry Riesling with a plate of the cheeses you bought that day is the ideal conclusion.

Total drive time: About 2 to 2.5 hours of driving, plus stops. Plan for a full day.

Pairing Finger Lakes Cheese with Finger Lakes Wine

The local cheeses pair naturally with the region’s wines because both come from the same terroir. Some combinations that work exceptionally well:

• Fresh chevre (Lively Run) + dry Riesling (Hermann J. Wiemer): The acidity in both plays off each other. Classic pairing.
• Aged cheddar (Muranda) + Cabernet Franc (Ravines Wine Cellars): The sharpness of the cheese matches the tannin structure of the wine.
• Cayuga Blue (Lively Run) + late-harvest Riesling: Sweet wine and blue cheese is a textbook match, and the local versions are as good as any.
• Smoked Gouda (Covered Bridge) + craft lager (Two Goats Brewing): The smoke and the malt complement each other without competing.

For more on the local food scene, see our guides to farm stands and u-pick farms, best brunch spots, and the best restaurants in Ithaca.