Pickin’ a Peck of Cheese Lovers

If they say spring has sprung, can we say fall has fallen? It’s what many people call the most wonderful time of the year in New York, and this Sunday, we’ll be in the thick of it. That’s right folks… there’s no cheesier day trip than Saxelby Cheesemongers’ Day A-Whey. We’ll visit an award-winning creamery, be treated to a glorious picnic lunch, and pick a peck of apples, all before sundown! Did we mention we’d do the driving? Not sure what to do this weekend? Get on the cheesemobile and come along on our Day A-Whey!

A Day A-Whey to Sprout Creek Farm and Terhune Orchard
Sunday, October 24th 8:30 am to 7:00 pm
For tickets ($95) and more information, visit saxelbycheese.com

farm and foliage

Our first stop is Sprout Creek Farm, makers of delicious farmstead goat and cows’ milk cheeses. Cheese maker Colin McGrath will lead our group on a special behind-the-scenes tour of the creamery and cheese caves, showing us how cheese is made, and what it takes to ripen it to perfection.

After the tour, we’ll gather in the cozy barn for a big old picnic lunch and cheese tasting featuring everything from the mild to the downright stinky. This farm trip is BYO, so bring a bottle of wine or beer to create your own cheese pairings!

After lunch, we’ll head over to Terhune Orchard for some apple picking and fall sunshine. Terhune boasts one of the finest selections of apples in all of New York… Empires, Galas, Winesaps, Romes and Honeycrisps are just a few of the fruits on the apple menu! Pick a peck and bake a pie (topped with some Sprout Creek cheese!) or just munch till your heart’s content.

Don’t miss out on the last Day A-Whey of the season. It’s bound to be cheese-tastic!


For cheese-waves on the radio, check out this week’s episode of Cutting the Curd on the Heritage Radio Network. Our ‘State of Cheese’ series continues with Aubrey Thomason of Zingerman’s Creamery in Ann Arbor, Michigan. Listen in as we chew the fat and get the skinny on the world of cheese in the Great Lakes!

‘Till next week, stay cheesy…


Cutting the Curd, a dairy-centric radio show on the Heritage Radio Network

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