Dairymaid Diary

This Week's Tasting: February 20, 2018

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!

St. Malachi is a much lauded cow's milk cheese from the Farm at Doe Run in Pennslyvania. Taking inspiration from Gouda and Alpine styles, the cheesemakers have used their Jersey cow's milk to create a delicious cheese with notes of roasted nuts, dried fruits, toffee and buttered toast. This Reserve batch is aged over one year. 

We'll also be sampling:

Coupole, a soft-ripened goat's milk cheese with a dense, creamy texture from Vermont Butter & Cheese in Vermont. 

Hook's Sheep Milk Cheddar, a 100% sheep's milk cheddar from Hook's Cheese in Wisconsin

Reading Raclette, a raw cow's milk raclette from Springbrook Farms in Vermont - a non-profit that teaches city kids about farming.

CastroCastillo, a semi-firm, mixed, raw milk cheese (cow's, goat's, and sheep's), cave-aged by Javier Barrera in Spain.

Glacier Blue, a natural-rinded, raw cow's milk blue aged in lava tube caves at the Cascadia Creamery in Washington.

Our wine of the week is Mirth, a Chardonnay from Columbia Valley, Washington. It has golden apple and tropical fruit notes and a clean finish. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week are Asparagini, spicy, marinated asparagus from Mama Lil's in Portland, Oregon.



This Week's Tasting: February 13, 2018

 

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!

Moolicious is a natural-rinded, raw cow's milk blue from Bleating Heart in California. Bleating Heart sources Jersey cow's milk from the small herd that grazes next to the creamery. This robust blue reflects the unique taste of the grass and soil of the farm beside their dairy.

We'll also be sampling:

Coeur de la Crème, a heart-shaped, fresh goat's milk cheese from the Baetje Farms in Missouri. 

Little Hosmer, a new cow's milk brie from the Jasper Hill Creamery in Vermont.

Latte da Cotswold, an aged goat's milk cheese flavored with onion and chive, per English tradition, at the Latte da Dairy in Flower Mound, Texas.

Porta Rocca, an aged, semi-firm buffalo's milk cheese from Quattro Portoni in Italy.

Roelli Haus Select, a cow's milk cheddar from Roelli Cheese in Wisconsin.

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

Our pairing of the week is Acacia Honey with Apricots and Almonds from David Palluda in Italy.



This Week's Tasting: February 5, 2018

 

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!

Ewenique is a sheep's milk gouda-style made exclusively for Central Coast Creamery in Holland using a recipe developed by cheesemaker Reggie Jones. This 100% sheep milk has a brilliant velvety white paste and a delicate texture. It boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep milk.

We'll also be sampling:

Chocolate Capri - a semi-sweet chocolate goat's milk cheese from Westfield Farm in Massachusetts. A special Valentine's Day treat!

Prairie Breeze - a cow's milk cheddar made from alpine cultures from Milton Creamery in Iowa.

Mt. Tam - a triple-cream cow's milk brie from the Cowgirl Creamery in California.

Pleasant Ridge Reserve - a raw cow's milk alpine style from Uplands Cheese is Wisconsin.

Fior D'Arancio - a cow's milk blue that is washed in an italian dessert wine flavored with oragne and topped with candied orange peels from Sergio Morro in Italy.

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

Our pairing of the week is an Early Glow Strawberry Preserve from American Spoon in Michigan.



This Week's Tasting: January 30, 2018

 

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!

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.

Estive is a special version of Ossau-Iraty. It is made only when the sheep are grazing at high altitudes in the Bearnaise mountains from June to August. Estive production is very small, comprising only 2% of overall Ossau-Iraty production. The mountain forage includes summer grasses like the Gentian (used to make Angostura bitters) and Sweet Vernal grasses (a vanilla-scented wild grass), flowers, stems and roots of licorice, thyme and blue thistle. This unusual feed combined with rich, late-cylce sheep's milk makes for a uniquely delicious cheese.

Prairie Breeze is a cheddar from the Milton Creanery, a Mennonite family, in southern Iowa. They source their cow's milk from nearby Amish dairies that grass-feed as long as weather permits. The cheddar is unique in that it is made like a cheddar, but uses cultures typical of Alpine cheeses. The result is sweet and nutty. After 9 months of aging, it still has a smooth texture, but with some crystalline crunch.

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, such as this Cumin Gouda, aged 6-9 months and flavored with cumin. She uses only raw milk, and ages the cheese on Dutch wooden shelves within their cellar.

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.

Smokey Blue is a spectacular American original from Rogue Cheese in Oregon. It is a rindless, cow's milk blue cheese cold smoked over Oregon hazelnut shells. The smoking process gives the cheese notes of candied bacon, making it a special addition to any dish.

Our wine of the week is Portillo, a Cabernet Sauvignon from Salentein Wines in Argentina. It is full-bodied and balanced with notes of red-currant, plum, black cherry, and spice. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Pumpkin Seed Salsa from American Spoon in Michigan.



This Week's Tasting: January 23, 2018


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!

Young Chrissy Omo of CKC Farms in Blanco, Texas 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 and ash-ripened, Baby Caprino is delicate with a flavorful kick.

Estive is a special version of Ossau-Iraty and is made only when the sheep are grazing at high altitudes in the Bearnaise mountains from June to August. It's production is very small, comprising only 2% of overall Ossau-Iraty production. The mountain forage includes summer grasses like the Gentian (used to make Angostura bitters) and Sweet Vernal grasses (a vanilla-scented wild grass), flowers and stems and roots of licorice, thyme and blue thistle. This unusual feed combined with rich, late-cylce sheep's milk makes for a uniquely delicious cheese.

Valley Ford Cheese Co.'s farm has been dairy farming in Marin and Sonoma counties since the early 1900s. They currently milk a herd of about 400 Jersey cows. In 2008 Karen Bianchi, the fourth generation on the farm, decided to add cheesemaking to the dairy operations. Estero Gold Reserve is an extra-aged version of their Estero Gold, which is based on an Italian Montasio recipe. Aged for 16 months, the texture and flavors become Parmigiano-like.

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 the cheese on Dutch wooden shelves within their cellar. This Smoked Gouda is aged 2-4 months and lightly smoked.

Barely Buzzed is a cheddar rubbed with a mix of ground coffee beans and French lavender by the Beehive Cheese Company in Utah. Sounds bizarre, we know, but it works! The coffee/lavender rub brings out rich nutty, caramel-like flavors in the cheese. The edible rind makes Barely Buzzed a standout on the cheese plate. This particular batch is aged two years in instead of the standard nine months and is even more complex!

In 2000, the four Giacomini daughters decided to take their father’s 50-year-old dairy business to a new level: they started making blue cheese. With the fine Grade A milk from his herd of Holsteins, they created a rindless blue that crumbles despite its creamy mouthfeel. They credit a lot of the great flavor in Pt. Reyes Blue to their climate. Salty coastal air blows over from Tamales Bay that impacts the cheese’s ripening and the composition of the local soil. Their cows feed year-round on certified organic pasture .This is surely happy cow habitat.

Our wine of the week is Les Copains, a white blend from McPherson Cellars. It is a blend of Rhone varietals and is bright and clean with notes of lemon and honeysuckle. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week are cookies from Wackym's Kitchen in Dallas, Texas.



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