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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!

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