Dairymaid Diary

This Week's Tasting: June 19, 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 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.



This Week's Tasting: June 12, 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.

At the Cowgirl Creamery in California, 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.

Smoked over native pecan wood by the Dallas Mozzarella Company, Scamorza is similar to a firm mozzarella. The 3/4# balls are dipped in wax and suspended by a string as per Italian tradition. Paula's scamorza has a great melting texture with subtle, smoky flavor.

Scharfe Maxx is an original recipe cheese developed by three Swiss cheesemakers in the canton of Thurgau. Scharfe Maxx is smooth and creamy thanks to the addition of cream to the whole thermalized milk. Scharfe, which translates to "sharp," is indeed sharp with a hint of sweetness. During its six months of aging, Scharfe Maxx is washed in an herbal brine to develop the rose-colored rind and slightly barnyardy flavor.

5 Year Cheddar is made at the Hook's Creamery in Wisconsin and, as the name suggests, is aged for five years. It is colored a deep orange with annatto and is sharp and tangy, making it a perfect cheese to melt or to snack on.

Bonne Bouche is a small disc of ripened goat cheese coated in ash, made by the Vermont Butter and Cheese Company, The cheese starts out mild and chalky, but softens and gets more piquant with age. Bonne Bouche translates to "happy mouthful."

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

Our wine of the week is Mayu from Vina Mayu in the Elqui Valley of Chile. It is a crisp, refreshing white made from the Pedro Ximenez grape. We taste wine all day Wednesday and from 10am to 2pm on Saturdays.

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

For Father's Day we've put together a bag of cheeses and treats. Check it out here or stop by the store!

 

 



This Week's Tasting: June 5, 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.

Kinsman Ridge is a washed-rind cheese from the Landaff Creamery in New Hampshire. From there it is sent to the Cellars at Jasper Hill in Vermont for ripening. This ivory hued cheese is made from the rich late-summer milk.  The texture is pliant, yet creamy, and perfectly salty.  

A Texas favorite, June's Joy is made with Pure Luck's fresh chevre and blended with Texas honey, black pepper, and thyme.

Wagon Wheel is an aged, semi-firm cheese made from organic cow's milk by the Cowgirl Creamery in California. With a supple paste and slightly funky washed rind, Wagon Wheel is similar to an Asiago or Fontina. It melts beautifully. A touch of cheddar-y sharpness complements the richer notes of brown butter and cream.

Bob and Debbie Stetson took over the Westfield Farm in Massachusetts over ten years ago. Purchasing milk from local dairies, the Stetsons produce beautifully soft-ripened goat and cow's milk cheeses. White Buck is their Bucheron-style goat's milk cheese. This small cylinder has a delightfully clean flavor. As it ripens, the texture softens and flavor becomes more piquant.

Catselrosso is an ancient style of cheese is made by lactic fermentation. Similar to Castelmagno, it ripens from the outside in producing a smooth cream layer beneath its natural rind. The Rosso family has been making it in Piemonte since 1894. The unique, flaky texture is thanks in part from the acidic Red Cow's milk they use.

Asher blue is a robust, raw milk blue with a natural rind from the 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 the Ros'Aura from Feudi di San Gregorio in Campania, Italy. It is a full, rich aglianico rosé with notes of wild strawberry, raspberry, and cherry. We taste wine all day Wednesday and from 10am to 2pm on Saturdays.

Our pairing of the week are Candied Pecans and Spiced Almonds from Treat in Wisconsin. 

 

 



This Week's Tasting: May 30, 2017

 

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.

A Dairymaid favorite, Red Hawk won 2nd Place Best in Show at the American Cheese Society Awards in 2009. Made with organic milk at the Cowgirl Creamery in California, 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.

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.

15 Fields comes from a farmstead dairy in County Waterford, Ireland. The name 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. 

Drunken Monk, from the Eagle Mountain Cheese in Lipan, Texas, is a small Trappist-style round that is washed in a brine solution. The soluntion is spiked with "Rumble" from Balcones Distillery in Waco, Texas which is crafted from fermented Texas wildflower honey, mission figs and turbinado sugar, it is twice distilled in traditional copper pots then artfully matured in premium oak casks. The key to Drunken Monk's delicious flavor and creamy texture is the high qualtiy Swiss Brown cow's milk the Eagles use to make it.

Husband and wife, Juan Carlos and Maria Carmen make Quesuco Ahumado, a smoked cow’s milk cheese, in the Picos de Europa in Cantabria, a famous cheesemaking region of Spain. The small wheels of Quesuco are smoked for 24-36 hours on juniper wood,which gives  a wonderfully subtle smoky flavor to the buttery, smooth cheese. 

Rogue Creamery started making Oregon Blue on the west coast over half a century ago. Made with cow's milk and cave-aged for over 90 days, Oregon Blue has a firm but buttery paste with veins of mellow, earthy blue mold throughout. Its flavor is clean and briny with notes of sweet cream.

Our wine of the week is the Mathilde Chapoutier Rosé from France.

Our pairing of the week are Effie's Homemade Oatcakes from Boston, Massachusetts.

 

 



Bleu Mont Cheddar Popovers

Bleu Mont Cheddar Popovers
 
I'm not sure when brunch became such a big deal, but I'm glad it happened in my life time. I dolefully admit, I would pay $12 for avocado toast and not think twice about it. I will happily wait in lines that wrap around buildings for a pastry. I also think it's healthy to make fun of myself when I stand on a table to take a picture of pancakes, while exclaiming "anything for the gram"! If you plan on brunching during this three day weekend, give these Bleu Mont Cheddar Popovers a try. Serve them right out of the oven for the perfect bite - part crispy cheese bits and part cheddar-y molten center. Simple and easy, you can whip them up faster than any waitlist for waffles. 
 
3 farm eggs
1 1/4 cups Mill King Whole Milk
3 tablespoons Lucky Layla Golden Butter, melted (more for greasing pan) 
1 1/4 cups all-purpose flour, sifted
1/4 teaspoon sea salt
1 cup Bleu Mont Cheddar, grated 

Heat oven to 400. Generously butter 12 muffin tins. Beat eggs well with a mixer, then add milk and mix at low speed. Add flour and salt, mix until smooth. Stir in melted butter. Fill cups half full with batter, top with Bleu Mont and pour in remaining batter. Bake uninterrupted for 45 minutes or until puffed and deep golden brown. Allow to cool for a few minutes and serve warm. 


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