Made in Finger Lakes, NY – Splendid to the eye; delightful on the plate.
“I have been working with Lively Run for years. We cook and bake with their cheese products all the time at our restaurant. The whole operation is wonderful — from working with the family, tasting the cheese, and knowing they are always working on something new. We are always working with their high quality chèvre and Cayuga blue.” – Dano Hutnik, owner/chef of Dano’s on Seneca more»
“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 more»
“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 more»
“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, author of The All American Wine and Cheese Book more»
“Lively Run’s Cheese is a high-quality, local product that I love using for my restaurant. The flavor is pleasant with just the right ‘tang’ and is not too ‘goaty’, like other goat cheeses tend to be. The cheese is very versatile, as it can be used for all courses, whether it’s crumbled over cold salads, melted within our savory plates, or baked within our desserts.” – Karen Gilman, manager/pastry chef of Dano’s On Seneca more»
“Artisanal” refers to cheese made by hand with milk from a known source: from the cheesemaker’s own herd, or from a farmer who can verify what the livestock eats, since this affects the taste of the milk.” – Jennifer Loigllo, Rochester Magazine more»
