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.
Posted by lindsey