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.