Jordan, NY — If you're in the market for cheese that looks and tastes the same, day after day, no matter where or when you buy it, you're better off in a supermarket than on the new Finger Lakes Cheese Trail.
If you're in the mood for varieties, flavors and textures that you've never encountered before — and probably couldn't find anywhere else — then the 10 "cheeseries" on this trail offer what you crave.
There's Irish-style "washed rind" cheese, fresh American takes on the cheese of the Alpine region and cheese made with high-probiotic kefir. There's cheese from cow's milk, goat's milk and sheep's milk. There are raw milk and pasteurized cheeses, and cheeses that are hard, soft and semisoft.
"I don't think any two of us are doing the same thing, really," said Meg Schader, who owns Wake Robin Farm in Jordan with her husband, Bruce.
"This is what it means to be artisanal," she said, using a term associated with small-scale operations that craft their products by hand, rather than by mass production.
To read the rest of the story, please go to: The Albany Times Union.
