This Week's Tasting: July 4, 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.
Pierce Point is the Cowgirl Creamery's summer seasonal cheese. A double cream brie made with organic cow's milk, Pierce Point is 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 and complex yet not overpowering.
Cru di Capra comes from an epicenter of traditional mountain cheesemaking: Lombardia. A rustic wheel with a rough natural rind, this goat's milk cheese is aged five months in historic natural caves dating from the 9th century. The ivory paste is smooth and soft close to the rind, and gets drier and more crumbly in the center. Milky and dense, it retains a pleasant tartness through its aging with an intense aroma that speaks to its mountain origins.
Handmade to order, this Fresh Mozzarella from the Dallas Mozzarella Company is as good as you can get without a plane ticket to Italy. Made with cow's milk, it is delicate and flavorful - the perfect start to a great Caprese salad or Margherita pizza!
Based on the traditional recipe for Duckett's Caerphilly, Landaff is a subtle, buttery raw cow's milk 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.
Taleggio is a smooth cow's milk D.O.P cheese from Lombardy. It belongs to the "Stracchino" family of cheeses. From the Italian for "tired," the Stracchino cheeses were traditionally made from the extra-rich milk of cow's fatigued from their seasonal trek down the alps. A washed-rind, Taleggio smells slightly pungent, but is earthy and creamy on the tongue.
A true American original, Dunbarton Blue is a savory blue cheddar hybrid from Roelli Cheese in Wisconsin. Made from an english style cheddar that is pierced with blue mold, the cheese has a firm texture with thin blue veins and a taste unique to its unusual style.
Our wine of the week is a Rosé made from organic Pinot Noir grapes by Sokol Blosser Vineyards in Oregon. It is crisp and vibrant with a lively fruitiness and delicate floral aromas. We taste wine from 10am to 2pm on Saturdays.
Our pairing of the week are Red Haven Peach Preserves from American Spoon in Michigan.