Understanding Cider and Cheese: an interactive tasting workshop and buffet-style dinner
Featuring Lively Run, Eve's Cidery, Good Life Cider
Why is blue cheese blue? What does bottle conditioned cider mean? Meet the makers, learn about cheese and cider production and create your own pairings with cheese from Lively Run and cider from Eve’s Cidery and Good Life Cider.
This workshop includes cheese and cider production walk through, cider barrel tastings, cheese and cider flights, and a smorgasbord dinner. Join us and take your experiences home to your table!
Tickets are $50 per person. $40 for Cider Club Members and participants in Trumansburg Eats! Email Melissa for more info on these discounts
About the presenters
Pete Messmer, head Lively Run cheesemaker, has been engulfed in the Lively Run farm and cheesemaking lifestyle. In 1995, his parents purchased Lively Run Goat Dairy. As a seven-year-old, this purchase provided young Pete with new adventures and interests, such as playing and feeding the goats and tasting fresh cheeses. Pete grew up learning to appreciate the intricacies and details needed to operate a dairy by helping out with chores on the farm, and once he was old enough, around high school, he began to work on the farm during the summer. Even as Pete attended Ithaca College, he worked on the farm and in the cheese room as a summer job. Pete has been involved with Lively Run Dairy for almost twenty years now and is now head Cheesemaker for Lively Run’s own brand and custom production for other FLX Dairies. “Most days I start in the cheese room, where we make the cheese, around 7am. But if I have a particularly long cheese day ahead of me, I will start as early as 4am.” Between driving to various dairies and farms to collect goat and cow milk for the wide array of Lively Run cheeses, to actually making cheese, and finally washing already prepared cheeses and frequently cleaning and sanitizing after everything he does, Pete regularly spends at least 11 hours a day working. “A lot of multitasking is involved,” Pete explains. “Depending on what cheese is being made, pasteurization and stirring the cheese can be fairly quick, or it can take half the day.”
Autumn Stoscheck, cider-maker and owner of Eve’s Cidery, makes Traditional Method ciders at the intersection of the Southern Finger Lakes and the Northern Appalachian Plateau. When she was 21, Autumn founded Eve’s Cidery with her waitressing savings as a way to prune apple trees for a living.
She does get to be a pruner, but also a plumber, a label designer, an accountant, a tractor operator and a tank cleaner among other jobs. As a child, Autumn grew up immersed in painting, drawing and making art. As a young adult, she became enamored with the hard yet meaningful work of sustainable farming. For Autumn, growing apples and making them into cider is the intersection of creativity and labor. And it’s these two ideals that motivate her work: To make beautiful cider and to farm in harmony with nature. Eve’s Cidery is very much a team effort and Our best days are spent outside in the sun and rain growing apples on steep hillsides and rolling them down to the cidery. James and Autumn started Eve’s Cidery in 2001, using apples grown at James’ u-pick orchard. Since then, Eve’s has evolved into a cidery that grows apples for cider-making only, selecting specific varieties and intentionally growing them for cider quality: organically grown apples that bring concentrated flavors, structure and acidity to their ciders.
Garrett Miller and Melissa Madden co-own Finger Lakes Cider House and Good Life Farm. Garrett makes Good Life Cider with his brother James. Good Life Cider is an expression of Good Life Farm. Good Life Farm is a wildly diverse small organic farm where we focus on Good Soil to create Good Fruit and Good Cider. Two of our ciders- ‘Cazenovia’ and ‘Honeoye’- are named for the main soil types on the farm. Our ciders are distinctly American in style, which means we’re not afraid to borrow from the world of traditions. Good Life Cider creatively blends international influences with a taste of the Finger Lakes through our mineral-rich, acidic apples. Our cider line ranges from tannic and dry to bright, fruit-forward and sweet; in sparkling, traditional method (champagne) and barrel-aged styles. Our range is based on traditional bittersweet apples and sharp, acidic heirloom fruits.
Finger Lakes Cider House is a collaborative Tasting Room featuring both Good Life Cider and Eve’s Cidery, along with Black Diamond and Redbyrd Orchard. FLCH also features cheese and cider flights to highlight the unique synchronicity between these two fermented foods. Join us for this full exploration of some of the best the FLX has to offer!