Dairymaid Diary

This Week's Tasting: August 14, 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.

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.

El Dorado is the newest cheese from Revelation Artisan Cheese, a dairy in Meridian, Texas. The name, El Dorado, not only keeps with their dairy's James Bond motif, but refers to the rich, golden color of the cheese. Made with 100% cow's milk sourced from a nearby farm, El Dorado has a natural rind and cheddar-like flavor with salt and acid in perfect balance. It is rubbed with ash on the outside with ash. 

CKC Goat Gouda is the newest release from CKC Farms in Blanco, TX. Cheesemaker Chrissy Omo ages this cheese for a short period in wax, so it retains its smooth texture and sweet flavor. 

CastroCastillo is a small production, raw blended milk cheese from the León region of Spain. Javier Barrera uses raw cow, goat, and sheep's milk from nearby family farms then ages the cheese on wood in natural caves for six months. It develops a bright red mold naturally and a crumbly texture. The cheese is salty and spicy with a complex, nutty finish. 

Prairie Breeze is a unique cheddar made by Milton Creamery, 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 it 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.

Bleating Heart is the only cheesemaker making buffalo milk blue in the U.S. They have a friend who raises water buffalo near their creamery from whom they source small amounts of milk. With its 8 to 10% fat content, which is double the fat of cow's milk, the buffalo milk gives their cheese Buff Blue a smooth, luxurious mouthfeel with robust blue flavor. The wheels are small, about 3lbs, with a natural rind.

Our wine of the week is Giesen's Sauvignon Blanc from Marlborough, New Zealand. It is delicately herbal, crisp, and refreshing with notes of nectarine, grapefruit, and a touch of pineapple. 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: August 7, 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.

Cypress Grove (of Humboldt Fog fame) in California makes Truffle Tremor, a soft-ripened tomme with 100% goat's milk. They mix in bits of  black truffle to add an earthy element to the bright tangy goat's cheese.

Pepato is an Italian-style, raw farmstead sheep's milk cheese made at the Bellwether Farms in California. The black peppercorns studded throughout the cheese as well as the bright, tangy flavor of the paste make it the perfect snacking cheese!

15 Fields is a clothbound cheddar that comes from a farmstead dairy in County Waterford, Ireland. "15 Fields" refers to the 15 paddocks where the cows graze on fresh green grass. The Lonergan family only makes cheese from April to October, when the cows are grazing. Aged by Sheridan's Cheesemongers for over 8 months, the flavor is bright and grassy with meaty notes. 

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 batch is aged 2-4 months and lightly smoked to make her signature Smoked Gouda.

Caraway to Heaven is a smooth, semi-firm raw cow's milk cheese studded with caraway seeds. The whole caraway seeds give the cheese a nice toasted flavor that makes it great for the cheese plate or for melting.

Asher Blue is a robust, raw milk blue with a natural rind from Sweet Grass Dairy in Georgia. Sweet Grass practices rotational grazing to insure that their mostly Jersey cows are on green grass for as much grazing time as possible. 

Our wine of the week is McPherson Cellars' Albarino from Lubbock, Texas. It is a spanish varietal with notes of peach. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Mixed Berry Conserve from American Spoon in Michigan. 



This Week's Tasting: July 25. 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.

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 Green Hill. An incomparably smooth brie-style cheese, the rind is thin and the paste is creamy and rich. Arguably America's best Camembert.

From Baetje Farms 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 Baetjes named it for their town, Bloomsdale.

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

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 Liberty, 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.

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

The cheesemakers at Roth Kase in Wisconsin age Buttermilk Blue over six months to enhance its complexity and intensity. Creamy yet crumbly, this rindless blue is versatile: great in salad, great on a cheese board.

Our wine of the week a Chardonnay from Fall Creek Vineyards in Tow, Texas. It is rich and refreshing with notes of lemon curd and crisp, green apples. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Urban Honey – made right here in Houston, Texas!



This Week's tasting - July 18th, 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.

Willoughby is a washed-rind version of Jasper Hill's double cream brie, Moses Sleeper. The washing gives the mild, creamy brie some subtle nutty and meaty notes.

Chrissy Omo makes this delicious Goat Gouda with the milk from her farm in Blanco, TX. It reminds us of classic goudas due to the red wax coating, protecting the milky white interior.

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

The newest cheese from Jasper Hill Cellars, Alpha Tolman is named for a Vermont dairy farmer from the turn of the century. Made in the Alpine-style, it is savory, nutty and earthy. Similar to a robust Gruyere.

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

Beenleigh Blue is a sheep's milk blue produced by Ben Harris of Ticklemore Cheese Company in the UK. The cheese is based on a Roquefort recipe, and is definitely something special for blue cheese lovers.

 

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

Our pairing this week are the Strawberry Glow Preserves from American Spoon in Michigan.



This Week's Tasting: July 10, 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.

A Dairymaid favorite, Red Hawk won 2nd Place Best in Show at the American Cheese Society Awards in 2009. Made with organic milk, Red Hawk is a big, beefy washed rind with a lovely sweet buttermilk finish. As it ripens, it softens near the rind to a tongue-coating creaminess.

 
Purple Haze is a smooth, fresh goat's cheese flavored with lavender and fennel pollen from Cypress Grove in California.
 
Aged for one year, Paski Sir has a moist texture with a pleasing crystalline crunch. The complex flavors include mild gamy notes with toffee and cultured butter. Paski Sir is made from the milk of unique sheep raised on the island of Pag, Croatia. There are a total of 40,000 sheep on the island of Pag. The island is windy with little vegetation, what little grass it has is in the hills, and due to the crosswinds much of the salt water blows over it. The sheep produce very little milk, maximum just a half liter per day. On top of that their diet is influenced by the salty grass they eat. In total it takes 10-12 sheep or more (6-6.5L) to produce one wheel of cheese. 
 
Pleasant Ridge Reserve is an Alpine-style cow's milk cheese from Wisconsin, this 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.
 
Tomme de Hood is a natural-rinded cheese from Eagle Mountain dairy in Lapin. 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.
 
Flora Nelle is a pasteurized blue with a natural rind dusted with vegetable ash. Robust and piquant with pervasive blueing, its intense blue flavors are accented by subtle hints of sweet cream, nuts and blueberry.
 
Oure wine this week is the Chenin Blanc from McPherson in Lubbock, Tx. We will be sampling from 10-2 on Saturday during the cheese tastings.
 
Our pairing of the week are Bartlett Pear Preserves  from American Spoon in Michigan.

 

 



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