Dairymaid Diary

This Week's Tasting: October 10, 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.

Chimney Rock is the fall seasonal brie from the Cowgirl Creamery in California. The Cowgirls dip this double cream brie in Muscat wine and cover it in ground organic Pioppini and Shiitake mushrooms. Made from organic Jersey cow's milk, Chimney Rock has a buttery, ivory-colored paste.

Anabasque is a washed-rind sheep's milk cheese made by the Landmark Creamery in Wisconsin. Inspired by French Basque cheeses like Ossau-Iraty, Anabasque is cave aged for at least four months. It is nutty, salty and pleasantly sheepy.

Aged for a minimum of 120 days, Kaltbach Le Crémeux develops a unique, complex flavor in the Kaltbach caves in Switzerland. Sweet and unassuming at first, this semi-firm cheese keeps you coming back for another bite as the flavor and texture develops and becomes reminiscent of a soft cooked egg yolk in a bowl of ramen.

Anne Jones of Latte Da Dairy is making excellent aged goat cheeses from the milk of her small goat herd in Flower Mound, Texas. Her Cabra is a firm aged goat cheese in the Italian-style with a piquant note. 

Storm King is an experimental cheese from the Sweet Grass Dairy in Georgia. Made from their pristine raw Jersey cow's milk, Storm King is patterned after a French farmhouse cheese. Before the curds go into the molds, they pour Victory Brewing Imperial stout over them to create subtle, malty flavors. 

Smokey Blue is a spectacular American original - a cow's milk blue cheese cold smoked over Oregon hazelnut shells by the Rogue Cheesemakers in Oregon. The ingenious product of two young cheesemakers, Smokey Blue tastes of candied bacon.

Our wine of the week is a Vouvray "Tendre" from Domaine du Viking in Loire, France. Made with Chenin Blanc grapes, it has notes of stone fruit, almonds, and a crisp acidity. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Acacia Honey with Nuts and Fruit from Davide Palluda in Italy. 



This Week's Tasting: October 2, 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.

This week we're showcasing a special batch of the Cellars at Jasper Hill's washed rind cheese, Willoughby. Willoughby is a washed-rind version of Jasper Hill's double cream brie, Moses Sleeper. The washing process gives the mild, creamy brie some subtle nutty and meaty notes. In this particular batch, the brine is spiked with Saint Arnold's Raspberry AF.

Cana de Oveja is an original, sheep's milk cheese from cheesemaker Lorenzo Abellan in the Murcia region of Spain. Similar to a French Bucheron, the cheese is soft-riped and aged for just a few weeks. It is buttery is flavor, with a gooey, creamy layer beneath its white bloomy rind.

Tomme de Hood is a natural-rinded cheese from the Eagle Mountain dairy in Lapin, Texas. As per French tradition, the tomme is named for the region where it is made: Hood County. Molded in a basket shape, Tomme de Hood is buttery and smooth with tangy, mushroomy flavors.

A husband and wife team, Marieke and Rolf moved to Wisconsin to start a small dairy farm like the ones they grew up on in Holland. Marieke trained with Dutch cheesemakers to make true farmhouse gouda. Her first batches were released in 2006, and started winning awards in 2007. It's a testament to their high quality milk that Marieke is able to get such robust flavor from her cheeses. She uses only raw milk, and ages her Overjarige Gouda on Dutch wooden shelves within their cellar. This special batch is aged over 24 months.

Roccia del Piave, meaning "rock" in Italian is a cow's milk cheese from Veneto, Italy. The cheese gets its name from the aging process, which is styled after an old practice used by farmers in the region. To prevent outlaws from stealing their wheels of cheese, they would hide the wheels in rocky cavities formed by the flooding of the Piave River. Roccia is made with cow's milk, aged 8 months, and has a crumbly texture with a clean, yet intense, flavor.

Richly colored with annatto and cave aged to maturity, Red Rock has a mild flavor and firm texture. It is an American-style cheddar made by Roelli Cheese in Wisconsin and has a fuzzy natural rind and slight blue veining.

This week we're sampling Raspberry AF, a frutied Berliner Weisse from the Saint Arnold Brewing Company in Houston. The beer is light-bodied with upfront notes of raspberry and a dry, tart finish. 

Our pairing of the week is Pear Preserve from American Spoon in Michigan.



This Week's Tasting: September 26, 2017

this week's 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.

June's Joy is made at the Pure Luck Farm & Dairy in Dripping Springs, Texas from Pure Luck's signature fresh, goat chevre. The chevre is blended with Texas honey, black pepper, and thyme, creating a well-balanced sweetness. June's Joy is perfect with fresh fruit and crackers.

Kunik, from the Nettle Meadow Dairy in New York, is a unique and indulgent triple crème cheese made from a blend of goat's milk and Jersey cow cream. The goat's milk gives this brie its piquant flavor while the Jersey cream creates a rich mouthfeel.

Eric and Karen make excellent handmade cheeses at Revelation Artisan Cheese in Meridian, Texas. They source the milk from their cheeses from a Jersey dairy in nearby Freedom. They like to make Spanish-style cheeses, such as Manos de Dios. A natural-rinded tomme, Manos de Dios is tangy and smooth with an exterior rub of pimenton.

Pantaleo is a rare goat cheese from the island of Sardegna off the coast of Italy. The milk for the cheese comes from the Capra Sarda goat, a native breed. Aged for at least 100 days, Pantaleo has notes of black pepper, flowers, and pistachio - a light, lovely cheese.

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

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 Barbera from Casteggio in Lombardy, Italy. This red is light, bright, and juicy with notes of black and red cherry. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Kream Mustard from Brownwood Farms in Ohio.



This Week's Tasting: September 18, 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.

Harbison is a unique, bloomy-rinded cheese from Jasper Hill in Vermont. It is wrapped in bark cut from the woods around the farm which holds the cheese's form and imparts a woodsy flavor to the cheese. Cut off the top of Harbison and serve the smooth, unctuous paste on a spoon.

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

Wagon Wheel is an aged, semi-firm cheese made from organic cow' milk by the Cowgirl Creamery in California. With a supple paste and slightly funky washed rind, Wagon Wheel is similar to an Asiago or Fontina. It melts beautifully. A touch of cheddar-y sharpness complements the richer notes of brown butter and cream.

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.

Produced on Pag Island on the coast of Croatia, Dalmatinac is made from a blend of sheep and cow's milk. Pag Island is a sparse, rocky island. The animals who live there produce uniquely flavored milk from their diet of wind-whipped island herbs and grasses. This cheese is sweet and creamy with herbal notes.

Bayley Hazen Blue is a natural-rinded blue from Jasper Hill in Vermont. The Kehler brothers of Jasper Hill Farm hand-make this remarkable blue with the milk from their own herd of Ayrshire cows. The paste is firm and fudgy. Its flavor changes with the seasons, but often boasts nutty, grassy and fennel-like notes.

Our wine of the week is a Riesling from Villa Wolf in the Pfalz region of Germany. It is off-dry with a medium body, a balanced acidity, and notes of peach and apricot. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Mythical Mayhaw Jelly from Garden Dreams in Houston.



This Week's Tasting: September 11, 2017

this week's 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.

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.

Miette is a blended milk, bloomy rind cheese from Baetje Farms in Missouri. A blend of sheep and goat's milk, it tastes of sweet, rich cream. The texture is dense like cheesecake and it softens beneath its thin rind.

The Wisconsinites at Roth Kase have set out to make a Gruyere that rivals the Swiss classic. Using Swiss copper vats, they make Roth's Private Reserve using cow’s milk from small area dairies. Aged 6-9 months and made only in the spring and summer when the cows are eating green grass, the Reserve has a firm texture, an underlying sweetness, and a nutty, brown-butter richness.

Tomme de Hood is a natural-rinded cheese from the Eagle Mountain dairy in Lapin, Texas. As per French tradition, the tomme is named for the region where it is made: Hood County. Molded in a basket shape, Tomme de Hood is buttery and smooth with tangy, mushroomy flavors.

El Gran Pep is a large format version of an artisan goat cheese from north of Barcelona called Garrotxa. Made in Catalunya using 100% goat's milk, it is rustic, tangy and complex. 

Chrissy Omo of CKC Farms in Blanco, Texas makes a delicate goat's milk blue called Baby Blue. A small round with blueing on the interior and exterior, it softens as it ages to a luxurious creamy texture. Baby Blue production is small, so availability is extremely limited.

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

Our pairing of the week are Oatcakes from Effie's Homemade in Massachusetts.



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