Dairymaid Diary

This Week's Tasting: August 13, 2018


 

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!

Sennekäse with Fenugreek is a raw, cow's milk semi-firm cheese from the German cooperative dairy, Obere Mühle. Made by skilled cheesemaker Arturo Chiriboga (of Chiriboga Blue fame), Sennerkäse has an orange rind and a creamy yellow paste that is studded with Fenugreek seeds. The Fenugreek imparts a savory, maple-syrup character, making it a complex, meltable cheese. We can imagine it as a grilled cheese with pumpernickel bread and German mustard, served with a Saint Arnold Oktoberfest (released earlier this month!). Speaking of beer and cheese, our bi-annual Saint Arnold Beer and Cheese pairing is September 9th! Buy tickets, because this event will sell out quickly. 

Also on our tasting plate this week:

Green Hill, a grassy, creamy cow's milk camembert-style cheese from Sweet Grass Dairy in Georgia. 

Evalon, is a raw goat's milk aged gouda-style from the Laclare Family Creamery in Wisconsin. 

Sharpshooter, an extra aged cheddar with a pronounced sharpness and parmesan-like crunch from the Veldhuizen Family Farm in Dublin, Texas.

Ubriacone, which means “great big drunk,” is a delicious Italian cow’s milk cheese bathed in a mixture of local Clinton and Raboso wine. 

Dunbarton Blue,  a savory blue cheddar from Roelli Cheese in Wisconsin

Our wine of the week is new Ermitage du Pic Saint Loup Rosé from the Languedoc -  We taste wine from 10am to 2pm on Saturdays.

We are also tasting the Jalapeno Pepper Jelly from American Spoon in Michigan.



This Week's Tasting: August 7, 2018

Castelrosso
 

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!

Castelrosso is a cow's milk cheese from the Rosso family in Piemonte. The Rossos have been making cheese since 1894. This ancient style of cheese is made by lactic fermentation, which gives it a flaky paste at center with a creamier layer beneath its natural rind. They make it from red cow's milk, which is high in acid and helps give Castelrosso its brightness. 

Also on our tasting plate this week:

Baby Caprino, a small goat's milk brie coated in ash from Texas' CKC Farms.

St. David's Raclette, a raw cow's milk Raclette-style from the Eagle Mountain Dairy in Lipan, Texas.

Red Hawk, a rich triple cream washed rind cheese from the Cowgirl Creamery in California.

Roth's Private Reserve, a Gruyere-style from Roth Cellars made with raw milk and aged over 6 months.

Moolicious Blue, a raw cow's milk, natural-rinded blue from Bleating Heart Cheese in California.

Our wine of the week is new - Lost Draw Rosé from the Texas High Plains. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Sour Cherry Jam from American Spoon in Michigan.



This Week's Tasting: July 31, 2018

 

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!

Estive Mixte is a raw sheep and goat's milk cheese from the Bearnaise Mountains. It is made only from June to August while the sheep are grazing at high altitudes, creating bright, citrusy notes as well as lactic notes of yogurt and cream. Rustic and uniquely complex, Estive Mixte is the perfect summer snacking cheese.

Also on our tasting plate this week:

Mt. Tam, a triple-cream brie from the Cowgirl Creamery in California.

St. David's Raclette, a raw cow's milk Raclette-style from the Eagle Mountain Dairy in Lipan, Texas.

Oma, a raw cow's milk, washed-rind style aged at the Cellars at Jasper Hill and made by the Von Trapp Creamery in Vermont.

Barely Buzzed, an Irish-style cheddar rubbed in espresso grounds and lavender from Beehive Cheese in Utah.

Bayley Hazen Blue, a raw cow's milk, natural-rinded blue from the Cellars at Jasper Hill in Vermont.

Our wine of the week is Esprit Dry Rosé from Gassier in France. We taste wine from 10am to 2pm on Saturdays.

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



This Week's Tasting: July 23, 2018

 

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!

Pierce Point is the summer seasonal brie from the Cowgirl Creamery in California. It is a double cream brie made with organic cow's milk, spritzed with organic Riesling and rolled in dried herbs from the Tomales Bay coastal region. The result is a delicious cheese, semi-firm yet creamy, complex yet not overpowering.

Also on our tasting plate this week:

Marinated Sheep and Goat's Milk Cheese, a fresh cheese marinated in olive oil and herbs from the Meredith Dairy in Australia.

Latteria, a raw cow's milk cheese modeled after an Italian table-style from Lira Rossa in Moulton, Texas.

Smoked Gouda, a raw cow's milk traditional Dutch gouda from the the Holland Family Farm in Wisconsin.

Flory's Truckle, an aged, cloth-bound cheddar from the Milton Creamery in Iowa.

Caveman Blue, a cave-aged, cow's milk blue cheese from the Rogue Creamery in Oregon.

Our wine of the week is a Pinor Noisr Rosé from Villa Wolf in the Pfalz region of Germany. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Urban Honey, a local, Houston honey from Words & Foods.



This Week's Tasting: July 17, 2018

 

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!

Echo Mountain comes from the expert blue cheese makers at the Rogue Creamery in Oregon. It is a blended cow and goat's milk, rindless blue with a rich, creamy texture and a unique sweet flavor.

Also on our tasting plate this week:

Cana de Cabra, a soft-ripened goat's milk cheese from Spain.

Hook's Sheep's Milk Cheddar, a white cheddar made with sheep's milk from Hook's Cheese in Wisconsin.

Granbury Gold, a raw, aged cow's milk cheese from Eagle Mountain Cheese in Lipan, Texas.

Kaltbach Gruyere, raw cow's milk Gruyere from Switzerland.

Flory's Truckle, a cloth-bound, raw cow's milk cheddar from Milton Cheese in Iowa.

Our wine of the week is the Les Copains Rosé from McPherson Cellars in Lubbock, Texas. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is a Bartlett Pear Preserve from American Spoon in Michigan.



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