Dairymaid Diary

Calivirgin Olive Oil Cake with Green Hill Frosting

Calivirgin Olive Oil Cake with Green Hill Frosting
 
March is birthday and anniversary galore in my family, so I find myself baking a lot of cakes. I guess cake is my love language. I made this rich, yet simple cake for my mom's birthday, so I'm basically her favorite child. A traditional olive oil cake is super moist and not overly sweet. Make sure you use a really high quality one, like our Calivirgin Extra Virgin Olive Oil. It gets better - the frosting is made with this month's cheese feature, Green Hill. Mic drop. 

For Calivirgin Olive Oil Cake: 

2cups all-purpose flour
1 3/4cups sugar
1 1/2 teaspoons Fleur de sel
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups Calivirgin Extra Virgin Olive Oil
1 1/4 cups Mill King Whole Milk
3 farm fresh eggs
1/4 cup fresh orange juice
Fresh orange zest, from one orange  
1/4 cup Triple Sec 
Lucky Layla Golden Butter

Heat the oven to 350. Use two 6-inch round cake pans and butter with Lucky Layla. Whisk flour, sugar, salt, baking soda and powder. In a separate bowl, whisk olive oil, milk, eggs, orange zest and juice and triple sec. Add dry ingredients to wet and whisk until just combined. Pour batter into prepared pans and bake for about 1 hour, until the top is golden and a toothpick comes out clean. The cake will bake over the top of the pan - let cool for 30 minutes and level/trim with a bread knife. Run a knife around the edge of the pan, invert onto a plate and let cool completely. 

For Green Hill Frosting:

8 oz cream cheese, softened
4 oz Green Hill, softened and rind removed
2 teaspoons bourbon vanilla 
1-2 teaspoons fresh orange juice
About 2 cups sifted powdered sugar 

Beat cream cheese and Green Hill until smooth. On low speed beat in the vanilla, orange juice and powdered sugar. Start with 1 1/2 cups of sugar and add more to achieve desired sweetness and stiffness. Finally, beat on high speed until smooth. Frost cake as desired.


This Week's Tasting: March 20, 2017

 

This week's tasting plate 

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.

This week's cheese are:

Devil's Gulch is the winter seasonal cheese from the Cowgirl Creamery in California. Made with organic Jersey cow's milk, the double cream brie is dusted with sweet and spicy red pepper flakes .

Pecora Nocciola translates to "nutty ewe." Inspired by Italian pecorinos, this semi-firm cheese is made by the Landmark Creamery in Wisconsin with sheep's milk sourced from nearby dairies.

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.  Adelegger is aged 14-18 months and has flavors of pineapple, peanuts, and brown butter.  

Young Chrissy Omo of CKC Farms 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 in Blanco, Texas, this cheese is delicate with a flavorful kick.

On their sustainable farm in Georgia, the folks at Sweet Grass Dairy pasture feed their Jersey cows to get the milk which makes Thomasville Tomme.  A semi-soft, raw milk cheese, it has a smooth, buttery texture and a mild, even flavor. 

The Rogue cheesemakers are blue experts. Echo Mountain is their blended milk blue. It is made with a mix of cow's milk, which provides the rich, creamy texture, and goat's milk. which provides a bright, goaty tangy. The result is uniquely delicious.

Our wine of the week is Les Hérétiques from Chateau de Oupia in France - a friendly, easy-drinking wine. Made with Carignan grapes, it has notes of dark fruits with hints of earth and spice.

Our pairing this week is Chorizo Rioja Salami from Olympia Provisions in Portland, Oregon.   



This Week's Tasting: March 13, 2017

This week's Tasting Plate 

 

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.

This week's cheese are:

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 Green Hill, this incomparably smooth brie-style cheese. The rind is thin and the paste is creamy and rich. Arguably America's best Camembert.

Coupole is a decadent, frest goat's milk cheese made by the Vermont Butter and Cheese Company. It looks like a small, snow-covered dome, hence its name. Beneath the wrinkly exterior, the paste has a dense texture and fresh, goat milk-y flavor.

Toma is a unique farmstead table cheese from the Pt. Reyes cheese company in California. It has a natural rind and a smooth, semi-firm, cow's milk paste. The flavor is buttery with a hint of grass and tang to the finish. Toma is perfect for snacking or melting into your favorite dish.  

From the Mozzarella Company in Dallas, Texas, Queso Chihuahua with Pimentos was originally made in Northern Mexico by Mennonite farmers. It is mild and buttery, a great table cheese and melting cheese as well. 

Husband and wife, Juan Carlos and Maria Carmen make Quesuco Ahumado de Leibana, a smoked cow’s milk cheese, in the Picos de Europa in Cantabria, a famous cheesemaking region of Spain. The small wheels of Quesuco are smoked for 24-36 hours on juniper wood,which gives  a wonderfully subtle smoky flavor to the buttery, smooth cheese. 

Cashel Blue is a natural-rinded, cow's milk farmstead cheese from the Grubb Family Farm in Tipperary County, Ireland. Full of character, but not overly strong. Cashel Blue impresses with its rich, creamy texture and tangy blue flavor. 

Our wine of the week is a Sangiovese from McPherson Cellars in Lubbock, Texas . It is a rich red with notes of licorice, cola, and delicate oak.

Our pairing this week is Mesquite Honey from Big Creek Farms in Texas.   



March Cheese Feature - Green Hill

Green Hill Double-Cream
 
As we welcome Spring, we love to feature our lighter cheeses and pairings. A Dairymaids favorite, Green Hill Camembert is our cheese highlight this March. Green Hill is the top selling cheese from Sweet Grass Dairy in South Georgia. Their mission is simple, but important - grass fed and barn free, 365 days a year. The farmers behind Sweet Grass Dairy, Al and Desiree Wehner are innovators in the American cheese industry. Now their daughter and son-in-law, Jessica and Jeremy carry on this standard. 

Sweet Grass Dairy practices rotational grazing. Their predominately jersey cattle are strategically moved to feed only on fresh pasture areas, so these happy cows are literally, always 'moving on to greener pastures'. This commitment to grass feeding comes across beautifully in the cheeses they craft.  
 
Green Hill is an American, Camembert style, made from pasteurized cow’s milk and soft-ripened. It's undeniably bright and grassy with an exuberant buttery flavor. The bloomy rind has a pleasant mouth feel, the paste is silky and coats the tongue. One taste and you will understand why this is a multi award winning cheese. 
 
Serving Green Hill is just as simple and unpretentious as the cheese itself. Allow it to open up a room temperature, drizzle with your favorite local honey and accompany with seasonal fruit and crusty bread. Bubbles are delightful with this rich double-cream, but I love it with a tart farm house ale.  
 
At around 8 ounces, it's the perfect size for a baking brie. Cooking with Green Hill is just as enjoyable, as it softens and melts exquisitely. Try a fabulous, tested recipe like this grilled cheese on brioche with homemade hazelnut spread or stay tuned this month for a new recipe! Spoiler: it could possibly be cake with Green Hill frosting...


This Week's Tasting: March 6, 2017

 

 Tasting Plate March 6

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.

This week's cheese are:

Harbison is a unique bloomy-rinded cheese from Jasper Hill in Vermont. Harbison is wrapped in bark cut from the woods around the farm. The bark not only holds the cheese's form, but also imparts a woodsy flavor to the cheese. Cut off the top of Harbison and serve the smooth, unctuous paste on a spoon.

From Baetje Farm in Missouri, Bloomsdale is inspired by the traditional French cheese Valencay. Like Valnecay, Bloomsdale is a ripened goat's milk cheese dusted with ash and shaped like a pyramid with a flattened top. The Baetje's named it for their town, Bloomsdale.

Promontory is an Irish-style cheese with a buttery, full-bodied texture and citrus-like fruity notes. This Promontory is made by the Beehive Cheese Company from Utah.

Similar to a buffalo-milk Garrotxa, Oriol is a small wheel with a fuzzy grey rind and smooth, creamy paste. Oriol is the name of the cheesemaker. His family has been making cheese on their farm near Barcelona since 1989. Delicate and fresh, Oriol is sweet and versatile.

Anne Jones of Latte Da Dairy makes aged goat cheese from her small herd in North Texas.  Latte Da Pepper Jack is based on an American original Jack with recipe with red peppers.

Made in Italy by Segio Moro, Fior D'Arancio is a smooth cow's milk blue. It is aged in barrels and bathed in Fior D'Arancio DOCG, a sweet Moscato, for a month. The cheese is topped with candied orange peels and has notes of honey, orange, and apricot.

Our wine of the week is a Lambrusco from Denny Bini in Italy . It is a festive fizzante Italian red with dark berry flavors and a vibrant acidity.

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



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