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 named Green Hill. The rind is thin and the paste is creamy and rich. Arguably America's best Camembert.
Dallas cheesemaker Paula Lambert wraps a fresh goat's cheese with Hoja Santa leaves. Hoja Santa - which the cheese is named after - grows wild in Texas and Mexico and is used often in Mexican cuisine. The leaf imparts subtle lemony, herbaceous flavors.
Montegrappa comes from the same area as Asiago but exhibits a different flavor: nutty with a sweet finish and the texture of a cheddar. It's also aged a minimum of 8-10 months.
Bleu Mont Cheddar from Wisconsin 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.
From Springbrook Farm in Vermont, this Tarentaise is styled after a Swiss or French Alpine cheese such as Gruyere or Comte. Springbrook is a non-profit operation that teaches city kids about farming. Tarentaise has a lovely, lemon-yellow color - thanks to grass-feeding - a smooth texture, and nutty flavor.
Bayley Hazen Blue is a natural rinded blue from 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. The flavor changes with the seasons, but often boasts nutty, grassy and fennel-like notes.
Our wine of the week is FRV 100 from Jean-Paul Brum in Beaujolais, France. It a sparkling, off-dry Rosé made from Gamay grapes with fruity notes. We taste wine all day Wednesday and from 10am to 2pm on Saturdays.
Our pairing of the week is a Fig Conserve from American Spoon in Michigan.
A natural-rinded original blue from 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. Flavor changes with the seasons, but often boasts nutty, grassy and fennel-like notes.
Posted by lindsey