FLX Cheese Trail Take Over!
Cider and Cheese-paired Tastings all day...
‘Albee Hill’ from Eve’s Cidery. Still. Aromas of cedar, cloves and lime. Tastes of green apricot, oregano and smoked bacon. Mouthfeel is balanced with a long finish.
Sharp Cheddar from Engelbert Farms. Smooth, creamy, melts like a dream.
‘Bluegrass Russet’ from South Hill Cider. Sparkling. Hints of lemongrass and melon, soft florals on the nose. Lively, herbal, & musky. Delightful slightly sweet crisp finish.
Bianco Brie from Kenton’s Cheese Co. Hand-made white blooming mold, soft ripened cow's milk cheese. It is aged for 30 days to develop a pastoral, earthy flavor combined with a luxuriously creamy texture inside a delicate rind.
‘Jaywalker’ from Black Diamond Cider. Aged over French oak before bottling and kegging. The cider has notes of vanilla and ginger, with a long tannic finish and about 2% residual sugar, which balances its acidity and tannins.
Blue Kefir Cheese from Finger Lakes Dexter Creamery. Kefir & Roquefort, a super blend of taste and texture! Nice pungent blue tones, great for garnishing salads or entrees, or sandwiches.
‘Honeoye’ from Good Life Cider. Sparkling. Summer honey on the nose. Bold Finger Lakes acidity smoothed with fresh sweet juice. Lush ripe apples, thick, creamy and floral. Bright juicy finish.
Across the Pond from Keeley’s Cheese Co. Across the Pond is a semi-soft washed rind cheese made from the pasteurized milk of Holstein and Jersey cows of McGarr Farms in King Ferry. Aged from1-3 months, the rind develops from naturally-occurring cultures and gives the cheese its funky smell. The paste of the cheese is milder in flavor and has a lovely supple texture.