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!
Cheesemakers Marci Ebeling and John Shuman make cheeses using organic cow's milk from a Washington dairy that raises Jersey, Dutch Belted and Friesian cows. Sawtooth is mild for a washed-rind, with savory flavors balanced by funky, fruity notes. Sawtooth is named for Sawtooth Huckleberry Fields on the shoulder of Mt. Adams where Native Americans have picked berries for thousands of years. It is aged 60 to 75 days inside a lava tube cave which has an ideal temperature and humidity content for ripening cheese.
Here's what you'll find in the bag:
St. Pat, a soft-ripened, double cream, cow's milk brie from the Cowgirl Creamery in California.
Marinated Sheep and Goat Cheese, a fresh sheep and goat's milk cheese marinated in garlic and herb infused olive oil at the Meredith Dairy in Australia.
Latte Da Goat Gouda, a goat's milk gouda from the Latte Da Dairy in Flower Mound, Texas.
Sapore del Piave, an aged cow's milk cheese from Sergio Moro in the Piave region of Italy.
Dunbarton Blue, a cow's milk english cheddar and blue cheese hybrid from Roelli Cheese in Wisconsin.
Our wine of the week is a Sauvignon Blanc from Giesen in Marlborough, New Zealand. We taste wine from 10am to 2pm on Saturdays.
Our pairing of the week is a Rhubarb Preserve from American Spoon in Michigan.
Posted by Alex