Dairymaid Diary

Meet This Year's Thanksgiving Gift Bag

Thanksgiving Gift Bag
 
Say hello to this year's Thanksgiving Gift Bag!
 
We have skillfully curated a perfect selection for building your holiday cheese board. Each bag features some Dairymaid favorites and a few Texas cheeses that we're especially proud of. The bag comes in two sizes - large (which serves about 25 guests for $65) or small (which serves up to 15 for $46). Gift Bags include a card describing the cheese. Round out your turkey day cheese board with an optional add-on - Potter's Six Seed Crackers and American Spoon Bartlett Pear Jam. Skip the line at the shop and order yours today!
 
 
Let's talk about the beauties featured in this gift bag. My personal favorite, June's Joy is a fresh chevre from Dripping Springs whipped with local honey, black pepper and thyme. For your rich, bloomy rind selection we picked Kunik. Next up is crowd pleasing Barely Buzzed - Beehive Cheese Company takes their solid cheddar and rubs the rind with espresso and lavender. Another Texas cheese from Revelation Cheese in Meridian, Manos de Dios is tangy and smooth with an exterior rub of pimenton. Lastly we have Caveman Blue from the Rogue Creamery folks in Oregon who are known for blues. It's a friendly blue with vanilla notes. 
 
We'll be tasting these cheeses at the shop until Thanskgiving. We'll also be sampling this year's Rush Creek Reserve!
 


This Week's Tasting: November 7, 2017

 

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. We stock over 150

Mt. Tam, a buttery triple-cream made from organic, cow's milk, is the signature cheese of the Cowgirl Creamery in California. It is named for Mt. Tamalpais, which is just north of San Francisco Bay. Elegant as cheese gets, Mt. Tam is a special treat.

Young Chrissy Omo created Baby Caprino to emulate the soft-ripened goat's cheeses she had in Italy. Made with the goat's milk from her own farm, Baby Caprino is delicate with a flavorful kick.

The newest cheese from Jasper Hill Cellars in Vermont, Alpha Tolman is named for a Vermont dairy farmer from the turn of the century. Made in the Alpine-style with raw cow's milk, it is savory, nutty and earthy - similar to a robust Gruyere.

Joe and his wife, Mary, have built their entire business around the production of this cheese, Matos St. Jorge, named after their homeland. In St. Jorge, a Portuguese island in the Azores, Joe’s family has been making cheese for five generations. More than 25 years ago, Joe moved to Santa Rosa, California where there was a Portuguese population hungry for the cheese of home. With a small herd of Jersey cows, he started producing this raw milk cheese which is smooth, sweet, and buttery. Its semi-firm texture lends it nicely to melting.

Rowdy Gentleman is a goat's milk cheese made in the shape of a loaf and washed in beer by Prodigal Farms in North Carolina. Through the center of the cheese is a line of ash. The wash gives the buttery, mild paste a subtle funk. Rowdy Gentleman took third place in its category in the national American Cheese Society competition. 

The innovative guys at the Rogue Creamery in Oregon make the award-winning Rogue River Blue. One batch of the cheese is made every year and aged for no less than twelve months before it is released around September. It is wrapped in grape leaves from the nearby Carpenter Hill Vineyards that have been soaked with Clear Creek Pear Brandy. The leaves keep the cheese moist and creamy, while imparting a flavor both sweet and woodsy.

Our wine of the week is a Gamay from Le Coeur de la Reine in Touraine, France. It is light-bodied, smooth, and mellow with bright notes of strawberry and raspberry. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Quince Conserve from American Spoon in Michigan.



This Week's Tasting: November 1, 2017

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. We stock over 150

Prodigal Farm is a farmstead goat dairy in North Carolina that prides itself on the humane treatment of its animals. The farmers even transport the animals around the farm in an old school bus! Hunkadora is their small format, goat's milk brie-style cheese with vegetable ash on the outside. It is fresh and creamy in texture and tastes bright and tangy.

Main Street Jack is a new creation from Eric and Karen Tippit at Revelation Artisan Cheese in Meridian, Texas. Using raw, mostly Jersey cow's milk that they source from a dairy in nearby Hico, they make this Jack to have a semi-firm texture and sweet flavor. They rub the exterior with coffee, chocolate and pepper for a unique look and added kick.

Pepato is an italian-style farmstead cheese made by Bellwether Farms in California. Made with raw sheep's milk and studded with whole back peppercorns, Pepato is bright and tangy with a slightly crumbly texture - an excellent table cheese!

Adelegger is made with raw, organic cow's milk from seven different farmers in the Bavarian Alps region of Germany. Cheese maker Evelyn Wild repeatedly washes the rind with herb infused white wine. It is aged 14-18 months and has flavors of pineapple, peanuts, and brown butter. 

Barely Buzzed is an irish-style cheddar made by the Beehive Cheese Company in Utah. The rind is rubbed with a mix of ground coffee beans and French lavender. Sounds bizarre, we know, but it works! The coffee and lavender rub brings out rich nutty, caramel-like flavors in the cheese. The edible rind makes Barely Buzzed a standout on the cheese plate.

A true American original, Dunbarton is a blue-cheddar hybrid made by Roelli Cheese in Wisconsin. Unlike a traditional blue cheese, Dunbarton is made with a base english cheddar that is pierced with blue mold. This gives the cheese a unique savory quality, a firm texture, and thin blue veins.

Our wine of the week is a Sangue de Giuda from Costarosa in Lombardia, Italy. Made from a blend of Barbera, Croatina, Uva Rara, and Ughetta Vespolina grapes, it is slightly sparkling with notes of black fruit. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is an Apple and Onion Preserve from American Spoon in Michigan.



This Week's Tasting: October 24, 2017


Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. We stock over 150 cheeses, so if these 6 don’t please you, we will find you the cheeses that do.

The folks at Sweet Grass Dairy believe great cheese comes from fresh grass and happy cows. On their sustainable farm in Thomasville, Georgia they pasture feed their Jersey cows to get the milk which makes the incomparably smooth brie-style, Green Hill. The rind is thin and the paste is creamy and rich - arguably America's best Camembert.

This Goat Gouda is the newest release from CKC Farms in Blanco, TX. Cheesemaker Chrissy Omo ages this cheese for a short period in wax, so it retains its smooth texture and sweet flavor. 

Goldette Tommette is a small semi-firm wheel with a lightly washed rind made by Bleating Heart in California. Made from rich raw jersey milk, at 2 to 3 months of age the cheese has a firm but creamy mouth feel, pleasing aroma & a nice buttery tang. The name refers to the paste's golden hue -thanks to the grass feeding of the Jersey cows.

Rosé fanatics, meet your new favorite cheese. Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. Umbriaco Pinot Rosé is a semi firm cheese with a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The blush colored rind is topped with dried rose petals; it’s almost too pretty to eat.

Bleu Mont is a Wisconsin cheddar is made using the traditional English method of wrapping in cloth. After aging over a year in Bleu Mont's cave, the cheddar develops and crystalline "crunch" and deep, complex flavors. One man, Willi Lehner, makes the cheese at Bleu Mont Dairy. He comes from a family of Swiss cheesemakers and studied cheesemaking in Switzerland.

The cheesemakers at Roth Kase in Wisconsin age Buttermilk Blue over six months to enhance its complexity and intensity. Creamy yet crumbly, it's versatile: great in salad, great on a cheese board.

Our wine of the week is Synthesis from Halter Ranch in Paso Robles, California. A blend of Cabernet, Petit Syrah, and Petit Verdot grapes, it is smooth and full-bodied with notes of black and red fruit. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Sour Cherry Preserve from American Spoon in Michigan.



This Week's Tasting: October 17, 2017

 

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. We stock over 150 cheeses, so if these 6 don’t please you, we will find you the cheeses that do.

Humboldt Haze, a special release from Cypress Grove in California, is a soft-ripened goat cheese that is elegantly layered with fennel pollen. Piquant in flavor and creamy-smooth in texture, Humboldt Haze tastes delicately of fennel throughout.

Caraway to Heaven is a smooth, semi-firm raw cow's milk cheese studded with caraway seeds. Made by Eagle Mountain Cheese in Lipan, Texas, it is great for the cheese plate or for melting.

Joe and his wife, Mary, have built their entire business around the production of this cheese named after their homeland. In St. Jorge, a Portuguese island in the Azores, Joe’s family has been making cheese for five generations. More than 25 years ago, Joe moved to Santa Rosa, California where there was a Portuguese population hungry for the cheese of home. With a small herd of Jersey cows, he started producing Matos St. Jorge, a raw milk cheese which is smooth, sweet, and buttery. Its semi-firm texture lends it nicely to melting.

The Von Trapp brothers in Vermont (yes, they are related to the Sound of Music Von Trapps) make the lovely washed rind, Oma, from raw organic milk. Not too pungent with a dry, patterned rind, Oma has a rich, meaty flavor. The Von Trapps named for their grandmother, "Oma," in German.

Gruyère 1655 from Le Crêt is aged at least one year in Switzerland. 1655's producers use a salt from a source that is 200 million years old. The cows graze on mountainside pastures, giving the cheese a unique earthy flavor. Its paste is the color of butterscotch, and its texture is firm, dense and slightly flaky. 

Flora Nelle is a pasteurized blue with a natural rind dusted with vegetable ash made by the Rogue Creamery in Oregon. Robust and piquant with pervasive blueing, its intense blue flavors are accented by subtle hints of sweet cream, nuts and blueberry.

Our wine of the week is the Le Copains Rosé from McPherson Cellars in Lubbock, Texas. It is a dry rosé with delicate plum and berry flavors, a crisp acidity, and a long finish. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Strawberry Balsamic Preserve from Garden Dreams in Houston.



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