Fly Creek Cider Mill Opens Full of Flavor
Mill to open for its 153rd season April 3
Fly Creek- The Fly Creek Cider Mill will open a new and exciting season Friday, April 3 with expanded programming of its popular Taste of Fly Creek Series. The Mill’s Series stages in-depth focused tasting of selected specialty foods in addition to their daily offering of more than 40 samples. Opening weekend Pride of New York producer Palatine Valley Dairy will lead off with their fresh cheese curds. Most popular are Palatine’s plain curds but they are also seasoned with horseradish, jalapeno or garlic and herb spices. “Fly Creek Cider Mill is one of our largest accounts. We are honored to be the first feature in their Taste of Fly Creek Series,” said Brenda Hill of Palatine Valley Dairy. “We make the curds each week and deliver them right to the Mill. From the cow to the Mill we are talking no more than 4 days-- now that’s fresh and most importantly, local!” A perfect high-protein snack, cheese curds are formed at the end of the cheddaring process by cutting up the slabs of cheese that have been formed after the whey has been drained off. The special curd tasting is scheduled for both Saturday and Sunday from 10:00 until 4:00.
The Mill’s extensive specialty food product line is enhanced this season with products such as blue cheese stuffed olives, blue cheese dip mix and apple butter syrup. Customer favorites are ready to go: Mill-made fudge, apple and corn salsa, and extra-sharp cheddar aged locally at Howe Caverns near Cobleskill. “We will have Empire and McIntosh apples plus our website offers many special coupons for customer savings,” said Bill Michaels, co-owner of the Mill. In time for Easter the Mill’s basketing experts are available daily in the Mill or On-Line Store to create a custom sweet or savory Easter Basket.
A new face will be greeting customers: James Richardson has been appointed the Mill’s Retail Experience Manager, dedicated to insuring that each customer’s visit is enjoyable and informative. James comes to the Mill with an art background from SUNY Albany and retail experience in clothing stores. James will lead the Mill’s team of friendly visitor service associates and cashiers.
The Snack Barn Restaurant will be open Friday, Saturday and Sunday until mid-May when it will remain open daily. The menu will feature the popular pot roast sandwich and hot soups or chili in fresh-baked bread bowls. Mill-baked pies, breads and cookies will be available seven days a week in the Mill Store.