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This Week's Tasting: January 30th, 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.

This week's cheese are:

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

Dallas cheesemaker Paula Lambert wraps fresh goat's cheese with Hoja Santa leaves, which give his cheese its name. Hoja Santa grows wild in Texas and Mexico and is used often in Mexican cuisine. The leaf imparts subtle lemony, herbaceous flavors in the creamy cheese.

Richly colored with annatto and cave aged to maturity, Red Rock has a mild flavor and firm texture.  It is an American-style cheddar with a fuzzy natural rind and slight blue veining, made in Wisconsin by Roelli Cheese.

Made with rich Jersey cows' milk, Reading Raclette has a perfectly pliable texture that just begs to be melted. The flavor is mild with contrasting sweet cream and savory, salty notes. A forward thinking enterprise, Spring Brook Farm in Vermont is a non-profit operation that teaches city kids about farming.

Lincolnshire Poacher is a unique, raw, cow's milk cheese from Lincolnshire in the UK. It has characteristics of a classic English cheddar and a rich, nutty Alpine style.

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

 Our wine of the week is a Chardonnay from Fall Creek Vineyards in Tow, Texas. It is rich and refrestng, leaner rather than buttery, and has notes of lemon curd and crisp green apple. 

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

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