Dairymaid Diary

This Week's Tasting: April 24, 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.

Miette is a bloomy rind cheese from Baetje farms in Missouri, made from a blend of sheep and goat's milk. It tastes of sweet, rich cream and the texture is dense like cheesecake. It softens beneath its thin rind.

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 the traditional English style, Cabot Clothbound Cheddar is the product of a partnership between Cabot Creamery and Jasper Hill Cellars. The muslin-wrapped cheddars are made by Cabot, then aged in Jasper Hill's underground caves. The special attention during aging and high quality milk are evident in the complex flavors.

An Alpine-style cow's milk cheese from Uplands Cheese in Wisconsin, Pleasant Ridge Reserve is an artisan American cheese that can hold its own against any European rival. It has been recognized as "Best in Show" by the American Cheese Society three times - it is just that good.

Estive is a special version of Ossau-Iraty made only when the sheep are grazing at high altitudes in the Bearnaise mountains from June to August. Its 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. 

Surfin' Blue is an original cheese from Quattro Portoni, the buffalo milk cheesemakers in Northern Italy.  They take the best, ripe wheels of Blu di Bufala and age them in Surfing Hop beer from the artisan producer Birrificio Toccalmatto. The beer is rich in hops and has a hefty 8.5% alcohol content.  After 60 days in the beer, the cheese has a distinctive aroma which complements the creaminess of the blue with notes of sweetness.

Our wine of the week is Love Drunk from Mouton Noir from Willamette Valley in Oregon. It is a rosé made from Pinot Noir and Chardonnay grapes and has notes of strawberry, watermelon rind, and a hint of kiwi.

Our pairing of the week is our Texana extra virgin olive oil, made from 100% Texas olives. 

 



April Cheese Feature - Pure Luck Chevre

Pure Luck Basket Chevre
 
Meet Pure Luck Chevre, a cheese that is so familiar to our shop regulars, it needs no introduction. This fresh farmstead goat cheese from Dripping Springs is Lindsey's favorite cheese, and believe me, it's hard to make a top pick. 
 
Amelia Sweethardt of Pure Luck Dairy, started out farming herbs and cucumbers. Her farm and family have since grown and now she has about 100 very spoiled, Nubian and Alpine goats. I had the pleasure of meeting Amelia (and her goats) about 4 years ago, and I think I figured out why her Chevre is so delightful and dreamy - like most small farms, this is a labor of love.
 
Pure Luck's fresh chevre is made from pasteurized goat’s milk and is basket molded, hence the unique shape. It's light as a cloud and pleasantly tangy, without being overly goaty. When enjoyed alone, it melts in your mouth. These basket chevres come in Plain, Mixed Herb, Cracked Black Pepper, Anaheim Chili and June's Joy - a blend with honey, black pepper and thyme. This chevre is incredibly versatile and can be found on countless menus across Houston, Austin and beyond.  

With any cheese, allow it to open up a room temperature to serve. Pure Luck Chevre pairs wonderfully with a crisp, dry rose or a pilsner. Since this chevre is so mild it can be served on a cheese board with virtually anything. Try it with fresh figs, green apples, roasted beets or even on a bagel in lieu of cream cheese. 

Pure Luck Chevre also happens to be my favorite cheese to cook with. Try one of our favorite recipes in the Dairymaids archives, such as Pure Luck Chevre Ice Cream or Sour Cherry & Chevre Brownies. Stay tuned for a new recipe next week! 


This Week's Tasting: April 18, 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.

The Von Trapp brothers (yes, they are related to the Sound of Music Von Trapps) make Oma, a lovely washed rind from raw organic cow's milk. Not too pungent with a dry, patterned rind, Oma has a rich, meaty flavor. The Von Trapps named the cheese for their grandmother, "Oma," in German.

A DOP cheese with a history stretching back nearly 700 years, Queso Camerano is made in the Sierra de Cameros in La Rioja. The region's goats are able to feed on pasture in the area's mountains and valleys. A small cheese, it is lightly pressed and aged about 75 days. During that time, it is rubbed with olive oil to develop the natural rind that contributes to its earthy flavor. 

Based on the traditional recipe for Duckett's Caerphilly, Landaff is a subtle, buttery cheese with a natural rind. It is smooth and meltable, with bright lemony flavors. Made at the Landaff Creamery in New Hampshire, it ages in the Cellars at Jasper Hill in Vermont.

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 their 2-4 months aged Cumin Gouda. She uses only raw milk, and ages the cheese on Dutch wooden shelves within their cellar.

Goldette Tommette is a small semi-firm wheel with a lightly washed rind from Bleating Heartin California. Made from rich raw jersey milk, at 2 to 3 months of age the cheese has a firm but creamy mouth feel, pleasing aroma & a nice buttery tang. The name refers to the paste's golden hue -thanks to the grass feeding of the Jersey cows.

Mystic Blue is a special release of cow's milk blue made at the Sweet Grass Dairy in Georgia. A new cheese for Sweet Grass, Mystic Blue has a wonderful fudgy texture, a sweet mily flavor with earthy notes, and minimal bluing. 

Our wine of the week is a Rosé from McPherson Cellars Lubbock, Texas. It is a dry rosé with delicate plum and berry flavors and has a crisp acidity with a long finish.

Our pairing this week are the Fiandino Butter Cookies. These delicate cookies are made with 4 basic ingredients: butter, flour, sugar, and eggs. Nice and crunchy, these cookies are delicious with cajeta or fudge sauce!



This Week's Tasting: April 10, 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 cheeses are featured in our very special Easter Bag! Follow the link at the bottom of the page to reserve yours today!

At the Cowgirl Creamery, St. Pat heralds the spring season. A double-cream brie, it is made of organic Jersey cow's milk from a single California dairy. It is coated in wild nettles, which give a smokey, artichoke-y flavor to the mild, creamy cheese.

June's Joy is fresh Pure Luck chevre blended with Texas honey, black pepper, and thyme. It's one of the favorites amongst our customers here at Dairymaids.

Bleu Mont Cheddar 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.

Ewenique is 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.  This extremely complex cheese 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.

Made with rich Jersey cows' milk, Reading Raclette has a perfectly pliable texture that just begs to be melted. The flavor is mild with contrasting sweet cream and savory/salty notes. A forward thinking enterprise, Spring Brook Farm is a non-profit operation that teaches city kids about farming.

Cashel Blue is a natural-rinded blue is a 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 the Sokol Blesser Rosé of Pinot Noir.  It's crisp and delicate with a lively fruitness and floral aroma.

 

Reserve your Easter Bag today:

http://www.houstondairymaids.com/holiday-bags/



This Week's Tasting: April 3, 2017

thisweek'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.

This week's cheese are:

Petit Nuage, which translates to "little cloud;" is a soft French-style sheep's milk cheese. It is made at the Landmark Creamery in Wisconsin with milk from the nearby Enloe Family Farm.

The Von Trapp brothers (yes, they are related to the Sound of Music Von Trapps) make Oma, a lovely washed rind cheese from raw, organic milk. Not too pungent with a dry, patterned rind, Oma has a rich, meaty flavor. The Von Trapps named the cheese for their grandmother, "Oma," in German.

Father and son cheesemakers, Dave and Matt Eagle have partnered with dairyman Mike Moyers to make Granbury Gold, a creamy, Dutch-style cheese. Moyers raises Brown Swiss cows that are prized for their high-quality milk. The Eagles transport this milk to their cheesemaking facility in Lapin, Texas, where it becomes Granbury Gold. A Gouda recipe at the start, Granbury has a smooth texture and mild, tangy flavor.

In order for a cheese to be called Raschera D'Alpeggio, the cows providing the milk must graze at high elevation in the Cueno province of Italy.  Aged about 6 months, this semi-firm cheese has a bright tangy start with an alpine-style notes on the finish. 

Roelli Haus Select is a new release from fourth generation Wisconsin cheesemaker Chris Roelli and is sure to add to his building acclaim. It is a savory, sharp cheddar aged over one year at Roelli Cheese. The bright orange color is thanks to the addition of annatto, a flavorless natural colorant favored by cheddar makers --especially those in Wisconsin!

"From the domain of the Caveman," also known as the caves at Rogue Creamery, comes Caveman Blue, a delicious naturally-rinded, aged blue. With a recipe used by Rogue since the 40s, Caveman Blue is deep yellow in color with blue bite balanced by a smooth, vanilla-like flavor.

Our wine of the week is Crios from Susana Balbo in Argentina. This full-bodied Malbec is vibrant and dry with notes of strawberry, red cherry, and hints of spice. 

Our pairing this week is a Fig and Almond Cake from Spain. 



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