“Lively Run Goat Dairy continuously exceeds my expectations in relation to the quality of their cheeses. Steven and Susanne’s commitment to maintaining the highest standards of excellence is evident in every bite! As proprietor of The Little Bleu Cheese Shop I am honored to carry the Lively Run Goat Dairy line and am proud of the relationship we have established.” Ann Duckett, Little Bleu Cheese Shop
“Lively Run Goat Dairy is a true pioneer in New York’s cheese making industry, and we can’t get enough of their goats’ milk feta and Cayuga Blue! Always surprising and extraordinary, these cheeses can win over even the most jaded curd nerd.” Saxelby’s Cheese Mongers
Lively Run Dairy won the 2015 NYS Small Business Development Center‘s Agricultural Business of the Year. We were recognized for our 2012-2014 expansions of our cheese facility, products, and cheese shop, growth of our agritourism business, and 450% increase in net income. Thank you Ken Homer of Binghamton SBDC for your consulting.
Lively Run Dairy was featured in Laura Falk’s book, Culinary History in the Finger Lakes: From the Three Sisters to Riesling. The book celebrates the relationship of the people of the region, to the gifts of the land. Each chapter’s culinary story is highlighted with recipes created by our top regional chefs that evoke the spirit of the times paired with current FLX wines.
Lively Run Dairy was featured in the article, “Goats: Talk with the kids and taste the cheese at Lively Run Dairy in Seneca County” by the The Post-Standard in Syracuse
Lively Run Dairy was featured in “3 Perfect Days in the Finger Lakes,” an article by United Airlines’ Hemisphere Magazine.
Every year Edible Finger Lakes runs a contest where their readers vote for their favorite Farm/Farmer, Chef/Restaurant, Non-Profit, Culinary and Beverage Artisans and Local Food or Wine Retailer. We were the winners for Favorite Culinary Artisan in 2014. It is highlighted in the Edible Finger Lakes 2014 March/April issue.
Lively Run Goat Dairy was featured in the article “Beyond Milk: Cheeses and Yogurts of the Finger Lakes” in Life in the Finger Lakes Magazine in Fall of 2003.
Lively Run Herbs De Provence Chèvre was featured in the “Cheese of Note” in Autumn 2011.
“Sold in a 4-ounce log, it’s rich, creamy and tangy—all that good goat cheese should be—but then the provençale blend mimics the classic flavorings of Provence, France, like thyme, fennel, oregano, rosemary, marjoram and lavender. That makes it a good standalone for cheese platters, but it’s also excellent tossed in crisp green salads, spread on cool summer sandwiches, and melted on gourmet grilled pizzas.” – Holly Howell
Susanne Messmer was featured in the the article “Say Cheese,” an article about goat cheese. The article included a small biography about Susanne, a synopsis of goat cheese vs. cow cheese, a delicious recipe, and some cheese tips from Susanne.
Cayuga Blue was featured in culture Magazine’s “Tangled up in Blues,” an article about American goat’s milk cheeses.
Lively Run Goat Dairy won “Best Artisanal Finger Lakes Cheese” in the 2013 Finger Lakes Food Revolution Foodie Award competition. The competition’s first phase collects nominations made by the general public which are then judged by professional foodies. The Finger Lakes cheese industry is very competitive and Lively Run Goat Dairy feels honored to have won this award.
In The All American Cheese and Wine Book Laura Werlin guides the reader through matching the artisanal cheese found across America with perfectly paired wines. She also gives an overview of the 7 different cheeses, gives profiles of 50 American cheese makers, and recipes for dishes that use cheese. Lively Run Goat Dairy was listed within the 50 American cheese makers and also was featured throughout the book. Laura Werlin complimented the Cayuga Blue in her book by saying that “The Cayuga Blue is as capricious as are the Messmers’ animals – but it is always excellent. It has a thin rustic-looking skin and a round, rich, full-bodied flavor that ranks among the top blue cheeses in the nation, and is perhaps the finest goats’ milk blue.”
“Lively Run Goat Dairy represents the very best of American cheese making — people quietly going about their way tending to their animals and to the land. In turn, this translates to extraordinary cheeses that are created with little fanfare, great milk, and a whole lot of skill and flavor” Laura Werlin